Classic Stuffed Cabbage Rolls

Ingredients

For the cabbage rolls:

• 1 large head of green cabbage
• 1 lb (450g) ground beef (or half beef, half pork)
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• Salt & pepper, to taste

For the tomato sauce:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 2 tbsp tomato paste
• 1 tsp sugar (optional, to balance acidity)
• 1 tsp dried oregano or Italian seasoning
• Salt & pepper, to taste

Instructions

1. Prepare the Cabbage:
   • Bring a large pot of water to a boil.
   • Carefully remove the outer leaves of the cabbage and boil the head for 5–10 minutes, peeling off softened leaves one by one with tongs.
   • Let the leaves cool and trim the thick vein at the base of each leaf to make rolling easier.
2. Make the Filling:
   • In a large bowl, combine ground meat, cooked rice, chopped onion, garlic, egg, salt, and pepper. Mix well.
3. Assemble the Rolls:
   • Place 2–3 tablespoons of filling on each cabbage leaf, tuck in the sides, and roll up tightly like a burrito.
4. Make the Sauce:
   • In a saucepan, heat olive oil and sauté onion until soft. Add garlic and cook for 1 minute.
   • Stir in crushed tomatoes, tomato paste, sugar, herbs, salt, and pepper. Simmer for 10 minutes.
5. Bake:
   • Preheat oven to 350°F (175°C).
   • Spread some tomato sauce in a baking dish. Arrange rolls seam-side down, cover with remaining sauce.
   • Cover dish with foil and bake for 60–75 minutes, until cooked through and tender.

Optional: Garnish with fresh parsley or a dollop of sour cream.

Let me know if you want a slow cooker version, meatless variation, or something spicier!