Instructions:
1. Prepare the Cabbage Leaves:
Bring a large pot of salted water to a boil.
Remove the core of the cabbage with a knife.
Place the whole head in boiling water for about 3–5 minutes.
As the leaves loosen and soften, peel them off with tongs. Set aside 12–15 of the largest leaves.
Cut out the thick vein at the base of each leaf to make rolling easier.
2. Make the Filling:
In a large bowl, combine ground meat, rice, chopped onion, garlic, egg, salt, pepper, paprika, and parsley.
Mix well until fully combined but don’t overmix to avoid toughness.
3. Roll the Cabbage:
Lay a cabbage leaf flat and add about 2 heaping tablespoons of filling near the stem end.
Fold in the sides and roll up tightly like a burrito.
Repeat with remaining leaves and filling.
4. Prepare the Sauce:
In a saucepan, heat olive oil over medium heat. Add onion and garlic and sauté until translucent.
Stir in crushed tomatoes, tomato paste, sugar, thyme/oregano, salt, and pepper. Simmer for 10 minutes. Add broth or water if too thick.
5. Assemble and Bake:
Preheat oven to 180°C (350°F).
Place any leftover cabbage leaves at the bottom of a large baking dish or Dutch oven to prevent burning.
Arrange the rolls seam-side down.
Pour the tomato sauce evenly over the rolls.
Cover with foil or lid and bake for 1 to 1.5 hours, until the rolls are tender and fully cooked.
Serving Suggestions:
Garnish with extra parsley or a dollop of sour cream.
Serve with mashed potatoes, crusty bread, or a light cucumber salad.
Pairs wonderfully with sweet-and-sour flavors or a dollop of yogurt.
ADVERTISEMENT
