Here’s a recipe for Stuffed Cabbage Rolls:
Ingredients:
For the Cabbage Rolls:
1 large head of green cabbage
1 pound (450g) ground beef or pork (or a mix)
1 cup cooked rice
1 medium onion, finely chopped
2 cloves garlic, minced
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 egg (optional, for binding)
For the Sauce:
1 can (14 oz/400g) crushed tomatoes or tomato sauce
1 tablespoon tomato paste
1 cup beef or vegetable broth
1 teaspoon sugar
1 teaspoon paprika
1 tablespoon olive oil
Salt and pepper to taste
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Instructions:
1. Prepare the Cabbage:
Remove the core from the cabbage head.
Bring a large pot of salted water to a boil.
Submerge the cabbage in the boiling water for 5-7 minutes, peeling off the outer leaves as they soften.
Set the leaves aside and pat them dry.
2. Prepare the Filling:
In a large bowl, mix the ground meat, cooked rice, onion, garlic, paprika, thyme, salt, pepper, and egg (if using) until well combined.
3. Assemble the Rolls:
Take a cabbage leaf, place a portion of the meat mixture in the center, and roll it up, tucking in the sides as you go.
Repeat with the remaining leaves and filling.
4. Prepare the Sauce:
Heat olive oil in a pan over medium heat.
Add tomato paste and cook for 1 minute.
Stir in the crushed tomatoes, broth, sugar, paprika, salt, and pepper.
Simmer for 5 minutes.
5. Cook the Rolls:
Preheat your oven to 375°F (190°C).
Spread a thin layer of sauce on the bottom of a baking dish.
Arrange the cabbage rolls seam-side down in the dish.
Pour the remaining sauce over the rolls.
Cover with foil and bake for 45 minutes.
Remove the foil and bake for an additional 15 minutes.
6. Serve:
Let the rolls rest for a few minutes before serving. Enjoy them warm, garnished with fresh parsley!