Instructions
Prepare the cabbage leaves:
Bring a large pot of water to a boil.
Core the cabbage and place the whole head in boiling water for 2–3 minutes.
Carefully peel off softened leaves with tongs. Repeat until you have about 12–15 leaves. Set aside to cool.
Make the filling:
In a large bowl, combine ground beef, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix until well blended.
Stuff and roll:
Lay a cabbage leaf flat, place about ¼ cup filling near the stem end, fold sides over, and roll up tightly. Repeat for all leaves.
Prepare the sauce:
In a large pot or deep skillet, combine crushed tomatoes, tomato sauce, tomato paste, sugar, oregano, basil, beef broth, salt, and pepper. Bring to a simmer.
Cook the rolls:
Gently place cabbage rolls seam-side down into the sauce. Spoon some sauce over the top.
Cover and simmer over low heat for 1½–2 hours, until cabbage is tender and filling is cooked through.
Serve:
Serve hot with extra sauce spooned over the top. These pair beautifully with mashed potatoes or crusty bread.
Tip: The flavor improves if made a day ahead — the cabbage and filling absorb even more of the sauce overnight.
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