Stuffed Cabbage Rolls

Stuffed Cabbage Rolls:

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 cooked white rice
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 egg, beaten
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Sauce:

• 1 can (15 oz) tomato sauce
• 1 can (14 oz) diced tomatoes
• 1 cup chicken or beef broth
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Prepare the Cabbage:
   • Bring a large pot of water to a boil.
   • Carefully remove the outer leaves of the cabbage and blanch them in the boiling water for 2–3 minutes until pliable. Set aside to cool.
2. Make the Filling:
   • In a large bowl, mix ground meat, cooked rice, diced onion, garlic, egg, paprika, salt, and pepper until well combined.
3. Assemble the Rolls:
   • Place a blanched cabbage leaf on a flat surface. Add about 2–3 tablespoons of the filling to the center.
   • Fold the sides of the leaf over the filling and roll tightly, like a burrito. Repeat with remaining leaves and filling.
4. Make the Sauce:
   • In a medium saucepan, combine tomato sauce, diced tomatoes, broth, brown sugar, vinegar, oregano, thyme, salt, and pepper. Simmer for 5 minutes.
5. Cook the Cabbage Rolls:
   • Preheat oven to 350°F (175°C).
   • In a large baking dish, spread a thin layer of the sauce. Place the cabbage rolls seam-side down in the dish. Pour the remaining sauce over the rolls.
   • Cover with foil and bake for 1 hour, until the rolls are cooked through and tender.
6. Serve:
   • Serve hot, garnished with fresh parsley or a dollop of sour cream if desired.

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