stuffed cabbage rolls:
Ingredients:
1 large head of cabbage
2 lbs ground beef (or a mix of beef and pork)
1 cup uncooked rice
1 onion, finely chopped
2 cloves garlic, minced
1 egg
Salt and pepper, to taste
1 can (15 oz) tomato sauce
1 can (14.5 oz) diced tomatoes
2 tbsp tomato paste
2 tbsp olive oil
2 tbsp fresh parsley, chopped (optional)
1 tsp paprika
1 tsp sugar (optional)
2 cups beef or chicken broth
Instructions:
1. Prepare the cabbage: Bring a large pot of water to a boil. Cut the core out of the cabbage and place the head in the boiling water. Let it soften for 2-3 minutes, then gently peel away the outer leaves. Repeat until you have about 12 large cabbage leaves. Set aside to cool.
2. Cook the rice: Cook the rice according to package instructions but reduce the cooking time by half so it’s slightly underdone. Let it cool.
3. Make the filling: In a large bowl, mix the ground beef, partially cooked rice, chopped onion, garlic, egg, salt, pepper, and parsley. Combine until everything is evenly distributed.
4. Prepare the rolls: Lay a cabbage leaf flat, and place about 1/4 cup of the meat mixture in the center. Fold in the sides of the leaf and roll it up, tucking in the ends. Repeat with the remaining leaves and filling.
5. Make the sauce: In a large pan, heat the olive oil over medium heat. Add the tomato paste and cook for 1 minute. Then, stir in the tomato sauce, diced tomatoes, broth, paprika, and sugar. Simmer for 10 minutes.
6. Cook the rolls: Preheat the oven to 350°F (175°C). Pour a little sauce on the bottom of a large baking dish. Arrange the stuffed cabbage rolls seam side down in the dish, then pour the remaining sauce over the top. Cover the dish with foil and bake for 1.5 to 2 hours until the cabbage is tender and the filling is cooked through.
7. Serve: Garnish with more parsley if desired. Serve with a spoonful of the sauce and enjoy!
