* directions
Invert and peel the leaves from the cabbage. Preheat oven to 350°F, drop cabbage leaves into boiling salted water.
and cook for 3 minutes or until tender. drain well. the reserve.
Combine ground beef, cooked rice, onion, eggs, paprika, pepper, salt and milk.
Mix well and divide into 12 portions.
Place a portion of the ground beef mixture in the center of the cabbage leaf.
Wrap the paper tightly around the filling, and secure it with a toothpick.
Place the formed rolls in a baking tray or Dutch oven.
Repeat the process with the remaining stuffing and cabbage leaves.
Prepare the sauce, add it and bake it In a medium bowl, combine tomato sauce, diced tomatoes, sugar, apple cider vinegar, and water.
Pour sauce on cabbage rolls. Cover tightly with lid or foil and bake for 1 to 1 hour 15 minutes, or until fully cooked through and cabbage is tender.
Lift the cabbage rolls into a bowl with a perforated spoon.
Remove the toothpicks and dispose of them. Thicken the sauce Place the pan juices in a skillet over medium heat.
Combine cornstarch with 3 tablespoons of cold water and blend until smooth.
Stir the cornstarch mixture with the sauce. Bring the sauce to a boil and cook until it thickens.
Pour sauce on rolls.
Serving hot & enjoy!