Stuffed Cabbage Rolls Recipe

Prepare the cabbage

Remove the core from a large cabbage and blanch the whole head in boiling water for about 5 minutes. Carefully remove the softened leaves and set aside.

Make the filling

In a bowl, combine 1 lb of ground meat (beef, pork, or a mix), 1 cup cooked rice, 1 finely chopped onion, 2 minced garlic cloves, 1 egg, salt, and pepper. Mix well until all ingredients are thoroughly combined.

Stuff the cabbage leaves

Place a generous spoonful of the meat mixture onto each cabbage leaf. Roll the leaf around the filling, folding in the sides to secure. Repeat with the remaining leaves and filling.

Prepare the tomato sauce

In a large pot, combine 2 cans of tomato sauce, 1 can of diced tomatoes, 1 finely chopped onion, 2 minced garlic cloves, 1 tablespoon of olive oil, and 1 teaspoon each of salt, black pepper, and paprika. Simmer the sauce over medium heat for 10 minutes.

Cook the cabbage rolls

Place the stuffed cabbage rolls in the pot with the tomato sauce, seam-side down. Make sure they are snug but not too crowded. Cover and simmer on low heat for 1.5 to 2 hours, until the cabbage is tender and the flavors have melded together.