A comforting dish that combines savory ground beef and rice wrapped in tender cabbage leaves and simmered in homemade tomato sauce.
Ingredients
Scale:
1 large head of green cabbage
1 pound of ground beef
1 cup of uncooked rice
1 medium onion, finely chopped
2 cloves of garlic, minced
2 cups of tomato sauce
1 large egg
1 teaspoon of salt
1/2 teaspoon of pepper
2 tablespoons of chopped parsley
1 teaspoon each of paprika and thyme
Instructions
Prepare the cabbage by bringing a large pot of water to a boil. Carefully remove the core of the cabbage and place the whole head in the boiling water for about 3-5 minutes, until the outer leaves are tender and pliable. Remove from the pot and let cool.
While the cabbage cools, heat a skillet over medium heat. Add onions and garlic, cooking until softened and fragrant, about 4-5 minutes. Set aside to cool.
In a large bowl, combine the ground beef, rice, sautéed onion and garlic, egg, salt, pepper, parsley, and spices. Mix well until fully combined.
Once the cabbage is cool enough to handle, gently peel off the leaves. You will need about 12-15 leaves, depending on their size.
Preheat your oven to 350°F (175°C). Prepare a baking dish by spreading a thin layer of tomato sauce on the bottom.
Take one cabbage leaf, place a generous scoop of filling at the base, and roll tightly, tucking in the sides as you go. Place seam side down in the baking dish. Repeat with remaining leaves.
Once all rolls are in the dish, pour the remaining tomato sauce evenly over the top. Cover the dish with foil.
Bake in the preheated oven for about 1 hour, or until the meat is cooked through and the rice is tender. Remove foil for the last 15 minutes for a slight caramelization on top.
