Stuffed Cabbage Rolls (Cabbage Rolls with Meat and Rice)
Ingredients
For the cabbage rolls:
1 large green cabbage
500 g (1 lb) ground beef (or beef & lamb mix)
½ cup uncooked rice, rinsed
1 medium onion, finely chopped
2 cloves garlic, minced
1 tbsp tomato paste
1 tsp paprika
½ tsp black pepper
1 tsp salt (or to taste)
2 tbsp chopped fresh parsley
1 tbsp olive oil
For the sauce:
1 cup tomato sauce or crushed tomatoes
½ cup water or broth
1 tbsp lemon juice (optional)
1 tbsp olive oil
Instructions
Prepare the cabbage
Bring a large pot of water to a boil.
Remove the cabbage core and carefully separate the leaves.
Boil the leaves for 2–3 minutes until soft. Drain and set aside.
Make the filling
In a bowl, mix ground meat, rice, onion, garlic, tomato paste, paprika, salt, pepper, parsley, and olive oil.
Mix well until combined.
Roll the cabbage
Place a spoonful of filling on each cabbage leaf.
Fold the sides in and roll tightly.
Prepare the sauce
Mix tomato sauce, water (or broth), lemon juice, and olive oil.
Cook
Arrange the rolls seam-side down in a pot or deep pan.
Pour the sauce over the rolls.
Cover and simmer on low heat for 45–60 minutes until cooked through.
Serve
Garnish with fresh parsley.
Serve hot with yogurt or fresh bread.
Tips
You can bake the rolls at 180°C (350°F) for about 1 hour instead of simmering.
Ground chicken or turkey can be used as a lighter option.
