A delightful meal that warms the soul and satisfies hunger, this st￭ cabbage ring marries comfort with nourishment, embodying traditional Eastern European cuisine.
Ingredients
Scale:
1 head Large green cabbage
1 pound Ground beef
1 cup Cooked rice
1 medium Onion, finely chopped
2 cloves Garlic, minced
1 can (15 oz) Tomato sauce
1 large Egg
1 teaspoon Salt
1/2 teaspoon Pepper
2 tablespoons Parsley, chopped
Instructions
Preheat your oven to 350°F (175°C).
Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the head into the pot. Blanch the cabbage for about 5-7 minutes until the leaves are tender but not falling apart.
While the cabbage is cooking, heat a skillet over medium heat. Add a splash of olive oil and sauté the chopped onion and minced garlic until translucent, about 3-4 minutes.
In a large bowl, combine the ground beef, cooked rice, sautéed onion, garlic, tomato sauce, egg, salt, pepper, and parsley. Mix well until all ingredients are evenly distributed.
Once the cabbage is cool enough to handle, peel off individual leaves. Place about 2-3 tablespoons of the beef and rice mixture at the base of each leaf, then fold the sides over and roll it up tightly.
Arrange the rolled cabbage leaves in a ring shape in a large baking dish. Pour any remaining tomato sauce over the top.
Cover the dish with foil and bake for 60 minutes. Remove the foil for the last 15 minutes.
Once cooked, remove from the oven and let it rest for about 10 minutes before serving.
