Stuffed Cabbage Rolls (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 large head of cabbage
02 -
1 lb ground beef
03 -
1 cup cooked rice
04 -
1 onion, chopped
05 -
2 cloves of garlic, minced
06 -
1 can diced tomatoes
07 -
1 can tomato sauce
08 -
Salt and pepper to taste
09 -
1 teaspoon paprika
10 -
1 teaspoon dried oregano
11 -
1/2 teaspoon red pepper flakes
12 -
1 cup beef or vegetable broth
# Instructions:
01 -
Bring a large pot of water to a boil. Remove the core from the cabbage and place the whole head into the boiling water. Cook for approximately 5 minutes until the outer leaves are softened. Remove the cabbage from the water and carefully peel off the leaves. Set aside.
02 -
In a skillet, cook the ground beef over medium heat until browned. Add the chopped onion and garlic, cooking until softened. Mix in the cooked rice, diced tomatoes, paprika, oregano, red pepper flakes, salt, and pepper.
03 -
Place a spoonful of the meat mixture onto each cabbage leaf, rolling it up and tucking in the sides. Arrange the rolls seam-side down in a baking dish.
04 -
Pour the tomato sauce and broth over the cabbage rolls. Cover the dish with foil and bake in a preheated oven at 175°C (350°F) for 1 hour.
05 -
Serve the stuffed cabbage rolls hot, garnished with fresh parsley.
# Notes:
01 -
Blanching the cabbage makes the leaves pliable for easier rolling.