Ingredients
For the cabbage rolls
- 1 large green cabbage
- 500 g ground beef
- ½ cup uncooked white rice
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 2 tablespoons chopped parsley
For the tomato sauce
- 2 cups tomato sauce
- 1 tablespoon tomato paste
- 1 cup water or beef broth
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 teaspoon sugar, optional
- ½ teaspoon paprika
- Salt and black pepper to taste
- 1 tablespoon olive oil
How to Make Stuffed Cabbage Rolls
1. Prepare the cabbage
Remove any damaged outer leaves from the cabbage. Carefully cut around the hard core without cutting deeply into the leaves.
Bring a large pot of water to a boil. Place the whole cabbage inside the pot and let it cook for approximately five minutes.
As the outer leaves soften, carefully remove them one at a time using kitchen tongs. Place the softened leaves on a plate and continue boiling the cabbage until you have approximately 10 to 14 large leaves.
Allow them to cool before handling.
2. Prepare the filling
Place the ground beef in a large mixing bowl.
Add the uncooked rice, chopped onion, garlic, egg, parsley, salt, black pepper, paprika, and thyme.
Mix everything gently until the ingredients are evenly combined. Avoid mixing too aggressively, as this can make the filling dense.
