Stuffed Cabbage Rolls

 Stuffed Cabbage Rolls

Ingredients:

• 1 large cabbage head
• 1 lb (450 g) ground beef or ground turkey
• ½ cup (100 g) cooked rice
• 1 small onion, finely chopped
• 1 clove garlic, minced (optional)
• 1 egg (optional, for binding)
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika (optional)
• 1 teaspoon dried parsley or dill (optional)
• 2 cups (480 ml) tomato sauce or crushed tomatoes
• 1 tablespoon olive oil or butter

Instructions:

1. Prepare the cabbage:
   • Carefully remove the outer leaves of the cabbage.
   • Bring a large pot of water to a boil and blanch the leaves for 2–3 minutes until soft and pliable. Drain and let cool.
2. Make the filling:
   • In a large bowl, combine the ground meat, cooked rice, chopped onion, garlic (if using), egg, salt, pepper, paprika, and herbs. Mix until well combined.
3. Assemble the rolls:
   • Place a cabbage leaf on a flat surface.
   • Add 2–3 tablespoons of the filling near the base of the leaf.
   • Fold the sides over the filling and roll it up tightly like a burrito. Repeat with remaining leaves and filling.
4. Cook the rolls:
   • In a large skillet or baking dish, heat olive oil or butter over medium heat.
   • Place the cabbage rolls seam-side down. Pour tomato sauce over the rolls.
   • Cover with a lid or foil and simmer on low heat (or bake at 350°F / 175°C) for 45–60 minutes until the meat is fully cooked and the cabbage is tender.
5. Serve:
   • Serve warm, spooning some tomato sauce over each roll. Optional: garnish with extra parsley or dill.

These rolls are great with mashed potatoes, crusty bread, or even just on their own.