Stuffed Cabbage Rolls Recipe

500g (1 lb) ground beef or pork (or a mix of both)

1 onion, finely chopped

1 large green cabbage

2 cloves garlic, minced

1 carrot, grated

1 cup cooked rice

1 egg

Salt and pepper to taste

1 tsp paprika

1 tsp dried thyme

1 can (400g) crushed tomatoes

1 cup beef broth

2 tbsp tomato paste

2 tbsp olive oil

Fresh parsley, chopped (optional)

Bring a large pot of salted water to a boil. Carefully remove the core of the cabbage and place the whole head in the boiling water.
Cook for about 5-7 minutes, then remove from the pot and let cool. Carefully peel off 12 large leaves. You may need to return the cabbage to the water to soften the inner leaves.

In a large bowl, combine the ground meat, chopped onion, minced garlic, grated carrot, cooked rice, egg, salt, pepper, paprika, and thyme. Mix well until all ingredients are evenly distributed.

Place a cabbage leaf on a flat surface. Spoon about 2 tablespoons of the filling onto the center of the leaf. Fold the sides of the leaf over the filling and then roll it up from the stem end. Repeat with the remaining leaves and filling.

In a large saucepan, heat the olive oil over medium heat. Add the tomato paste and cook for a minute, stirring constantly. Add the crushed tomatoes and beef broth, and bring to a simmer. Season with salt and pepper to taste.

Preheat your oven to 180°C (350°F). In a large baking dish, spread a thin layer of the tomato sauce on the bottom. Place the cabbage rolls seam-side down in the dish. Pour the remaining tomato sauce over the rolls, making sure they are well covered.
Cover the dish with aluminum foil and bake for 1.5 hours, or until the cabbage is tender and the filling is cooked through.

Carefully remove the cabbage rolls from the baking dish and serve hot, garnished with chopped parsley if desired.

Enjoy!