Ingredients:-
For the filling:
- 1 large head of cabbage
- 1 pound ground beef and/or pork
- 1/2 cup cooked rice
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 egg
- Salt and pepper to taste
- Optional seasonings: paprika, thyme, or parsley
For the sauce:-
- 1 can (15 oz) tomato sauce or crushed tomatoes
- 1/2 cup beef or vegetable broth
- 1/4 cup brown sugar
- 2 tablespoons vinegar (white or apple cider)
- Salt and pepper to taste
Instructions:-
- Start by boiling the whole head of cabbage in a large pot of water for about 10-15 minutes or until the outer leaves are soft and pliable. Remove the leaves as they become tender and set them aside to cool.
- While the cabbage leaves are cooling, prepare the filling. In a mixing bowl, combine the ground meat, cooked rice, chopped onion, minced garlic, egg, and seasonings. Mix everything thoroughly.
- Place a spoonful of the meat and rice mixture onto each cabbage leaf and fold the sides inwards, then roll the leaf up to encase the filling, creating a little package. Place the rolled cabbage leaves seam-side down in a large baking dish.
- In a separate bowl, mix the tomato sauce or crushed tomatoes, beef or vegetable broth, brown sugar, vinegar, salt, and pepper to create the sauce.
- Pour the sauce over the stuffed cabbage rolls in the baking dish.
- Cover the dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for about 1.5 to 2 hours, or until the cabbage is tender and the meat is cooked through.
- Serve the stuffed cabbage rolls hot, drizzled with the tomato sauce.
Stuffed cabbage rolls are a hearty and flavorful dish that can be enjoyed on their own or with a side of mashed potatoes or crusty bread. They’re often associated with comfort food and are a staple in many Eastern European and Mediterranean cuisines….
