Ingredients
- 1 large head of green cabbage
- 1 lb ground beef (or a mix of beef and pork)
- 1/2 cup uncooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, beaten
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp dried oregano
- 1 (15 oz) can crushed tomatoes
- 1 (8 oz) can tomato sauce
- 1 cup beef broth
- 1 tbsp olive oil
- 1 tbsp Worcestershire sauce
- 1 tsp sugar (optional)
Instructions
- Prepare the Cabbage:
- Bring a large pot of water to a boil.
- Carefully remove the core of the cabbage and submerge the whole head in boiling water for 2–3 minutes.
- As the leaves soften, gently peel them off and place them on a plate. Repeat until you have about 10–12 leaves.
- Make the Filling:
- In a large bowl, mix the ground beef, uncooked rice, chopped onion, garlic, egg, salt, pepper, paprika, and oregano until well combined.
- Assemble the Rolls:
- Lay a cabbage leaf flat and place about 2 tablespoons of the meat mixture in the center.
- Fold in the sides, then roll it up tightly like a burrito. Repeat with the remaining leaves.
- Prepare the Sauce:
- In a large pot or deep skillet, heat olive oil over medium heat.
- Add crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, and sugar (if using). Stir well and bring to a simmer.
- Cook the Rolls:
- Place the stuffed cabbage rolls seam-side down into the pot with the sauce.
- Cover and let simmer on low heat for about 1 hour, or until the cabbage is tender and the filling is cooked through.
- Serve:
- Spoon extra sauce over the rolls and enjoy!
Would you like to add any variations, like a slow cooker method or different seasonings? 😊