Stuffed Cabbage Rolls
Ingredients:
– 1 large head green cabbage
– 1 lb (450 g) ground beef or pork (or a mix)
– 1 cup cooked rice (about 180–200 g cooked)
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 egg, beaten
– 1 tsp paprika
– 1 tsp salt (adjust to taste)
– 1/2 tsp ground black pepper
– 1 tsp spice of choice (optional — e.g., cumin or a mixed seasoning)
– 2 tbsp chopped parsley (optional)
For the sauce:
– 1 can (about 14 oz / 400 g) tomato sauce or diluted tomato paste (or crushed tomatoes)
– 1 cup broth (chicken or beef) or water
– 1 tbsp sugar (optional to balance acidity)
– 1 tsp vinegar or lemon juice (optional)
– 1/2 tsp additional salt (to taste)
– 1/2 tsp paprika or red pepper (optional)
Instructions:
1. Prepare the cabbage leaves:
– Remove any damaged outer leaves. Core the cabbage (cut a small cone from the base) and blanch the whole head in boiling water for 6–8 minutes until the outer leaves are softened and can be peeled off easily. Alternatively, steam the head for 10–12 minutes.
– Let it cool slightly, then carefully separate the leaves. Trim the thick vein of each leaf with a knife or scissors to make rolling easier.
2. Make the filling:
– In a large bowl combine the ground meat, cooked rice, chopped onion, minced garlic, beaten egg, paprika, salt, pepper, optional spices, and parsley. Mix thoroughly until well combined. (You can cook a small patty to taste and adjust seasoning if desired.)
3. Roll the cabbage:
– Place about 2–3 tablespoons of filling in the center of each leaf. Fold the side edges inward, then roll from the edge closest to you to form a neat roll. Repeat until all filling is used.
4. Prepare the sauce and cook:
– In a deep pot or baking dish mix the tomato sauce with the broth, sugar, vinegar, salt, and paprika.
– Spread a thin layer of sauce on the bottom. Arrange the rolls seam-side down in the dish, close together. Pour remaining sauce over the rolls so they are partially or fully covered depending on preference.
– Cover the pot (or cover the dish with foil) and simmer gently on the stove for 45–60 minutes until the meat and rice are cooked and flavors meld. Or bake in a preheated oven at 350°F (180°C) covered for 45–60 minutes.
5. Serve:
– Serve hot with some sauce spooned over the rolls. Garnish with chopped parsley. You can also serve with sour cream or plain yogurt on the side.
– Good side dishes: mashed potatoes, bread, or a simple green salad.
