Stuffed Cabbage Rolls (Printable Version)
Savory cabbage leaves filled with a beef and rice mixture, cooked slowly in flavorful tomato sauce.
# Ingredients Required:
→ Vegetables
01 -
1 large head green cabbage
02 -
1 medium onion, finely chopped
03 -
2 cloves garlic, minced
04 -
2 tablespoons fresh parsley, chopped
→ Proteins
05 -
450 grams ground beef
06 -
1 large egg
→ Grains
07 -
250 milliliters cooked rice
→ Sauces and Oils
08 -
480 milliliters tomato sauce
09 -
2 tablespoons olive oil
10 -
1 tablespoon lemon juice or vinegar
→ Spices and Seasonings
11 -
1 teaspoon salt
12 -
½ teaspoon black pepper
13 -
1 teaspoon paprika
14 -
1 teaspoon sugar
# Guide to Cooking:
01 -
Preheat the oven to 175°C or prepare a large pot for stovetop cooking.
02 -
In a mixing bowl, combine ground beef, cooked rice, finely chopped onion, minced garlic, egg, chopped parsley, salt, black pepper, and paprika. Mix thoroughly until ingredients are evenly incorporated.
03 -
Core the cabbage and blanch the leaves in boiling water for 2 to 3 minutes until pliable. Drain and set aside.
04 -
Place a portion of the filling onto each cabbage leaf, fold the sides inward, and roll tightly to enclose the filling.
05 -
Arrange the cabbage rolls snugly in a baking dish or pot. Pour tomato sauce over the rolls, drizzle olive oil evenly, then add sugar and lemon juice. Cover the vessel and bake in the oven or simmer on the stovetop for 90 minutes.
06 -
Taste the sauce and adjust seasoning with additional salt or lemon juice if needed. Garnish with fresh parsley before serving alongside extra sauce.
# Extra Suggestions:
01 -
Blanching cabbage leaves briefly makes them more flexible and easier to roll without tearing.