Ingredients
For the Cabbage Rolls:
• 1 large head of green cabbage
• 1 lb (450g) ground beef (or a mix of beef and pork)
• 1/2 cup uncooked rice (white or jasmine)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• Salt & pepper to taste
• 1 tsp paprika (optional)
For the Tomato Sauce:
• 2 cups tomato sauce or crushed tomatoes
• 1 tbsp tomato paste (for richness)
• 1 tbsp olive oil
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp sugar (balances acidity)
• Salt & pepper to taste
• Optional: splash of lemon juice or vinegar for tang
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Instructions
- Prepare the Cabbage Leaves:
• Bring a large pot of water to a boil.
• Remove the core from the cabbage and place it in the boiling water.
• As the leaves soften, gently peel them off and set aside (you’ll need 12–16 good leaves). - Make the Filling:
• In a bowl, combine ground meat, rice, chopped onion, garlic, egg, paprika, salt, and pepper. Mix well. - Make the Sauce:
• In a saucepan, sauté onion and garlic in olive oil until soft.
• Add tomato sauce, tomato paste, sugar, salt, pepper, and lemon juice/vinegar. Simmer for 10–15 minutes. - Assemble the Rolls:
• Place 2–3 tbsp of filling on the base of each cabbage leaf.
• Fold the sides in and roll tightly like a burrito.
• Place seam-side down in a greased baking dish. - Bake:
• Pour tomato sauce over the cabbage rolls.
• Cover tightly with foil and bake at 350°F (175°C) for 1 hour.
• Uncover and bake an additional 10–15 minutes if desired.
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Serve with:
• Mashed potatoes
• Crusty bread
• Yogurt or sour cream on the side
