Ingredients
For the cabbage rolls:
- 1 large head of green cabbage
- 1 lb ground beef (or a mix of beef and pork)
- 1 cup cooked white rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
For the tomato sauce:
- 1 (28 oz) can crushed tomatoes
- 1 tbsp tomato paste
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp sugar
- ½ tsp salt
- ½ tsp dried oregano or thyme
- 1 bay leaf (optional)
Instructions
- Prepare the cabbage:
- Bring a large pot of water to a boil.
- Carefully peel off 10–12 whole cabbage leaves. Blanch them in the boiling water for 2–3 minutes or until pliable. Drain and set aside to cool.
- Make the filling:
- In a large bowl, mix ground beef, cooked rice, onion, garlic, egg, salt, pepper, and paprika until well combined.
- Make the tomato sauce:
- In a saucepan, heat olive oil over medium heat. Sauté the chopped onion and garlic until soft.
- Stir in tomato paste, then add crushed tomatoes, sugar, salt, oregano, and bay leaf.
- Simmer for 10–15 minutes. Taste and adjust seasoning.
- Assemble the rolls:
- Place about 2–3 tablespoons of filling in the center of each cabbage leaf. Fold the sides over the filling, then roll up tightly from the bottom.
- Place rolls seam side down in a large baking dish.
- Bake:
- Pour the tomato sauce over the cabbage rolls, covering them evenly.
- Cover the dish with foil and bake at 350°F (175°C) for 1 hour. Remove foil and bake for an additional 15 minutes if desired.
- Serve:
- Let them cool slightly, then serve warm with extra sauce on top.
Want to add any twists like raisins in the meat, or a spicy sauce option?