Cabbage Rolls Recipe

Preparation

1. Preheat your oven to 350°F (175°C). 2. Bring a large pot of water to boil. Carefully peel 12 large leaves from a head of cabbage. 3. Blanch the cabbage leaves in boiling water for about 2-3 minutes until pliable. Remove and set aside.

Filling

1. In a large bowl, combine 1 lb ground beef, 1/2 cup uncooked rice, 1 finely chopped onion, 2 cloves minced garlic, 1 tsp paprika, salt, and pepper. 2. Mix well until all ingredients are thoroughly combined.

Assembly

1. Lay a cabbage leaf flat and place about 2-3 tablespoons of filling in the center of the leaf. 2. Fold the sides of the leaf over the filling and roll it up, tucking in the ends so the filling is completely enclosed. 3. Repeat with remaining leaves and filling.

Cooking

1. Arrange the cabbage rolls in a large baking dish. 2. Pour 2 cups of tomato sauce over the rolls, ensuring they are evenly coated. 3. Cover the dish with aluminum foil and bake for 1 hour or until the meat is cooked through and the cabbage is tender.

Serving

1. Remove from the oven and let rest for a few minutes before serving. 2. Serve hot, garnished with additional tomato sauce or fresh herbs if desired.