Stuffed Cabbage Roll And Salad Recipe

Stuffed Cabbage Rolls

1. Remove the core from a large head of cabbage and place the whole head in a pot of boiling water. Boil for 2-3 minutes until the outer leaves easily pull away. Continue this process until you've removed about 12-15 leaves. 2. In a large bowl, combine 1 pound of ground beef, 1 cup of cooked rice, 1 finely chopped onion, 2 minced garlic cloves, 1 egg, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1/2 teaspoon of paprika. 3. Place about 1/4 cup of the meat mixture in the center of each cabbage leaf. Fold in the sides and roll up the leaf to enclose the filling. 4. In a large pot or Dutch oven, place some chopped cabbage leaves (scraps) on the bottom to prevent sticking. Arrange the cabbage rolls seam-side down in the pot. 5. Pour 2 cups of tomato sauce and 1 cup of beef broth over the cabbage rolls. Cover and simmer on low heat for 1.5 to 2 hours until the cabbage is tender and the meat is cooked through.

Fresh Salad

1. In a large salad bowl, combine mixed greens (such as lettuce, spinach, and arugula). 2. Add sliced cucumbers, cherry tomatoes, thinly sliced red onions, and shredded carrots. 3. Drizzle with olive oil and balsamic vinegar. Toss gently to combine. 4. Season with salt and pepper to taste.