Classic Stuffed Cabbage Rolls

Classic Stuffed Cabbage Rolls

Ingredients:

For the Cabbage Rolls:

• 1 large head of green cabbage
• 1 lb ground beef (or a mix of ground beef and pork)
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg, beaten
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika (optional)
• 2 tablespoons fresh parsley, chopped

For the Tomato Sauce:

• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can tomato sauce
• 1 tablespoon tomato paste
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon sugar (optional, to balance acidity)
• Salt and pepper to taste
• 1 teaspoon dried thyme or oregano
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. Prepare the Cabbage Leaves:

• Bring a large pot of salted water to a boil. Carefully peel the outer leaves from the cabbage, discarding any tough or damaged ones.
• Blanch the cabbage leaves in the boiling water for 2-3 minutes until softened, then transfer to a bowl of cold water to cool. Drain and set aside.

2. Make the Filling:

• In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, beaten egg, salt, pepper, paprika, and chopped parsley. Mix until well combined.

3. Assemble the Cabbage Rolls:

• Lay a cabbage leaf flat and place about 2-3 tablespoons of the meat mixture in the center. Fold the sides of the leaf over the filling, then roll it up tightly like a burrito.
• Repeat with the remaining cabbage leaves and filling. If the leaves are small, you can use two leaves to wrap each roll.

4. Make the Tomato Sauce:

• In a large saucepan, sauté the chopped onion and garlic in a bit of oil until softened.
• Add the crushed tomatoes, tomato sauce, tomato paste, sugar (if using), salt, pepper, and thyme or oregano. Bring the sauce to a simmer and cook for about 10 minutes, stirring occasionally.

5. Cook the Cabbage Rolls:

• Preheat your oven to 350°F (175°C).
• In a large baking dish or Dutch oven, spread a thin layer of the tomato sauce on the bottom. Arrange the 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 ½ to 2 hours, until the cabbage is tender and the filling is cooked through.

6. Serve:

• Remove the cabbage rolls from the oven and let them rest for a few minutes before serving.
• Garnish with fresh parsley and serve with extra tomato sauce spooned over the top.

Tips:

• Make Ahead: Cabbage rolls can be prepared a day in advance and refrigerated until ready to bake.
• Variations: You can add other ingredients like grated carrots, celery, or bell peppers to the filling for extra flavor.

Enjoy your delicious and hearty stuffed cabbage rolls!