Stuffed Cabbage Rolls

INGREDENT

• 1 large head of green cabbage
• 1 lb (450g) ground beef (or a mix of beef and pork)
• 1 cup cooked rice
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika (optional)
• 2 cups tomato sauce (or crushed tomatoes)
• 1 tbsp tomato paste
• 1 cup beef broth (or water)
• 2 tbsp olive oil or butter

Instructions

1. Prepare the cabbage:
   • Bring a large pot of water to boil.
   • Core the cabbage and gently remove leaves, blanching them in boiling water for 2–3 minutes until pliable. Set aside.
2. Make the filling:
   • In a large bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix well.
3. Stuff the cabbage leaves:
   • Place 2–3 tablespoons of filling in the center of each cabbage leaf.
   • Fold the sides over and roll tightly, tucking in edges.
4. Prepare the sauce:
   • In a large pot or Dutch oven, heat olive oil. Add tomato sauce, paste, and broth. Stir to combine.
5. Cook the rolls:
   • Place stuffed rolls seam-side down into the sauce.
   • Cover and simmer on low heat for 1.5–2 hours (or bake at 350°F/175°C for 1.5 hours).
6. Serve:
   • Spoon extra sauce over the rolls.
   • Serve warm with bread or mashed potatoes.

Would you like me to also add a short cultural note (like where each variation comes from and how they differ), so the recipe has a bit of history along with the cooking steps?