Cabbage bowls with meat filling

Ingredients:

Sauce

• 1 tbsp extra-virgin olive oil
• 1 small onion, diced
• 2 cloves garlic, crushed
• 1 can (800 g) of canned crushed tomatoes
• 2 tablespoons light brown sugar
• 1 teaspoon Worcestershire sauce
• 1/4 cup sour cream

Cabbage bowls

• 8 Savoy cabbage leaves
• 1 tbsp extra-virgin olive oil
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 small green bell pepper, diced
• 1 stalk of celery, diced
• 1 teaspoon paprika
• 110 g of ground beef
• 110 g of minced pork
• 1 cup boiled rice
• 0.5 cup chopped fresh parsley

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. Sauce:
   
   Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic, 1/4 teaspoon salt, and a few grinds of black pepper. Cook, stirring, until fragrant, about 1 minute. Add the pureed tomatoes, brown sugar, and Worcestershire sauce and bring to a simmer. Reduce heat to low and simmer until the sauce thickens, about 15 minutes.
3. Meanwhile, place the cabbage leaves in a saucepan of boiling salted water and cook until tender, about 2 minutes. Using tongs, transfer to a colander. Rinse under cold water, then drain and pat dry.
4. Bowls:
   
   Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, bell pepper, celery, and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 4-5 minutes. Sprinkle with the paprika and cook, stirring, until fragrant, about 1 minute. Add the beef and pork and cook, stirring and breaking up any lumps with a wooden spoon, until no longer pink, about 7 minutes. Add the cooked rice, stir, and heat through for about 2 minutes. Stir in the parsley.
5. Stir the sour cream into the sauce until completely incorporated. Before serving, divide the meat filling among the cabbage leaves and drizzle each serving with a little sauce.