Stuffed Cabbage Rolls Recipe

Prepare Cabbage Leaves

Bring a large pot of water to boil. Carefully peel away the outer cabbage leaves and blanch them in the boiling water for 2-3 minutes until they are pliable. Remove and set aside to cool.

Make the Filling

In a large bowl, combine 1 pound of ground beef (or any preferred meat), 1 cup of cooked rice, 1 chopped onion, 2 minced garlic cloves, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 tablespoon of chopped fresh parsley. Mix well until all ingredients are combined.

Stuff Cabbage Leaves

Place about 2-3 tablespoons of the filling onto the center of each cabbage leaf. Fold in the sides and roll up the leaf to enclose the filling. Repeat with the remaining leaves and filling.

Prepare Tomato Sauce

In a medium saucepan, heat 2 tablespoons of olive oil. Add 1 chopped onion and cook until translucent. Stir in 1 can (15 ounces) of crushed tomatoes, 2 tablespoons of tomato paste, 1 teaspoon of sugar, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 cup of water. Bring to a simmer and cook for 15 minutes.

Cook Stuffed Cabbage Rolls

Preheat the oven to 350°F (175°C). In a large baking dish, spread a layer of the tomato sauce on the bottom. Arrange the stuffed cabbage rolls in the dish seam-side down. Pour the remaining tomato sauce over the rolls. Cover the dish with foil and bake for 1.5 to 2 hours, or until the cabbage is tender and the filling is cooked through.

Serve

Remove the cabbage rolls from the oven and let them rest for a few minutes before serving. Enjoy hot, garnished with additional chopped parsley if desired.