Ingredients
- 1 large head green cabbage
- 1 lb (450g) ground beef or ground pork (or a mix)
- 1 cup cooked rice
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, beaten
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika (optional)
- 1 can (15 oz) tomato sauce or crushed tomatoes
- 1 tbsp tomato paste (optional, for richer sauce)
- 1 tbsp olive oil or butter
- 1 cup beef or vegetable broth
- 2 tbsp chopped fresh parsley (optional)
Instructions
- Prepare the cabbage: Bring a large pot of water to a boil. Core the cabbage and carefully place it in the boiling water. Boil for 5–10 minutes, carefully peeling off the softened outer leaves with tongs as they loosen. Set leaves aside to cool.
- Make the filling: In a large bowl, combine ground meat, cooked rice, chopped onion, minced garlic, beaten egg, salt, pepper, and paprika. Mix until well combined.
- Assemble the rolls: Lay a cabbage leaf flat. Place 2–3 tablespoons of filling near the stem end. Fold the sides over the filling and roll up tightly like a burrito. Repeat with remaining leaves and filling.
- Make the sauce: In a large skillet or pot, heat olive oil or butter over medium heat. Add tomato sauce, tomato paste (if using), and broth. Stir to combine and bring to a simmer.
- Cook the rolls: Place the cabbage rolls seam-side down in the sauce, stacking if needed. Spoon a little sauce over the tops. Cover and simmer on low for 45–60 minutes, until the meat is cooked through and the cabbage is tender.
- Serve: Garnish with chopped fresh parsley if desired. Serve warm with extra sauce spooned over the top.
If you’d like, I can help you adjust this for a slow cooker, oven-baked version, or a specific flavor twist (like adding sauerkraut or raisins). Just say so!