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Bring a large pot of water to a boil. Remove the core from the cabbage and carefully separate the leaves. Blanch the leaves in boiling water for 2–3 minutes until softened and pliable. Drain and set aside to cool.
Step 2: Make the Filling
In a large bowl, combine ground meat, cooked rice, onion, garlic, salt, pepper, cayenne (if using), and thyme. Mix until well incorporated.
Step 3: Roll the Cabbage
Place a few tablespoons of filling onto the center of each cabbage leaf. Fold in the sides and roll tightly, securing the ends.
Step 4: Prepare the Sauce
In a separate bowl or directly in the pot, mix crushed tomatoes, tomato paste, sugar, bay leaves, Worcestershire sauce, salt, and pepper.
Step 5: Cook the Rolls
Place cabbage rolls seam-side down in a large pot or casserole dish. Pour tomato sauce over the top, covering the rolls. Cover and simmer gently over low heat for 60–90 minutes, or until cabbage is tender and flavors have melded.
Step 6: Serve
Remove bay leaves and serve the rolls hot with mashed potatoes, cornbread, or rice. Spoon extra tomato sauce over the rolls for added flavor.
Serving and Storage Tips
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