Stuffed Cabbage Rolls Recipe

Prepare the cabbage

Bring a large pot of water to boil. Carefully remove the core of the cabbage and place the whole head in the boiling water. Boil for about 2 minutes or until the outer leaves begin to loosen. Remove from water and gently peel off each leaf. Repeat until you have a dozen large leaves. Set aside.

Make the filling

In a large bowl, combine 1 pound of ground beef (or pork), 1 cup of cooked rice, 1 finely chopped onion, 2 cloves of minced garlic, 1 egg, salt, and pepper. Mix until well combined.

Prepare the rolls

Place a heaping tablespoon of the filling onto the center of each cabbage leaf. Fold the sides of the leaf over the filling and roll up, tucking in the ends to secure the filling inside.

Cook the rolls

Place the rolls seam-side down in a large pot. Pour 1 can of crushed tomatoes and 1 can of tomato sauce over the rolls. Add 1 cup of water, 1 tablespoon of sugar, and a pinch of salt. Cover and simmer over low heat for 1.5 to 2 hours, basting occasionally with the sauce.

Serve

Serve the Stuffed Cabbage Rolls hot, garnished with a little fresh parsley if desired.