Stuffed Cabbage Rolls

Prepare the Cabbage:

Bring a large pot of water to a boil.

Remove the core from the cabbage and carefully peel off 12 large leaves.

Blanch the cabbage leaves in boiling water for 2-3 minutes until softened, then drain and set aside.

Make the Filling:

In a large bowl, mix ground meat, cooked rice, chopped onion, garlic, egg, paprika, salt, and pepper until well combined.

Assemble the Rolls:

Place a heaping tablespoon of the meat mixture in the center of each cabbage leaf.

Fold in the sides of the leaf, then roll it up from the bottom to enclose the filling.

Repeat with the remaining leaves and filling.

Prepare the Tomato Sauce:

Heat olive oil in a saucepan over medium heat; sauté onions and garlic until softened.

Stir in tomato paste and cook for 1 minute.

Add crushed tomatoes, sugar, oregano, basil, salt, pepper, and broth; simmer for 10 minutes.

Cook the Cabbage Rolls:

Preheat oven to 180°C (350°F).

Spread a thin layer of tomato sauce on the bottom of a large baking dish.

Place the cabbage rolls seam-side down in the dish.

Pour the remaining tomato sauce over the rolls.

Cover with foil and bake for 1 hour, until the rolls are tender and cooked through.

Serve:

Garnish with fresh parsley before serving.

Notes:

Serve with sour cream for a traditional touch.

Prep Time: 30 mins | Cooking Time: 1 hr | Total Time: 1 hr 30 mins | Kcal: 350 kcal/serving | Servings: 4
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