ngredients
For the cabbage
- 1 large green cabbage
- Water for boiling
For the filling
- 500g ground beef (or beef + lamb mix)
- ½ cup uncooked rice
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 1 egg
- 2 tbsp fresh parsley (optional)
- Salt & pepper to taste
- 1 tsp paprika
For the sauce
- 2 cups tomato sauce or crushed tomatoes
- 1 tbsp tomato paste
- 1 tbsp olive oil
- 1 tsp sugar (balances acidity)
- Salt & pepper
- Optional: a squeeze of lemon juice
🍳 Instructions
1. Prep the cabbage
- Bring a large pot of water to a boil.
- Carefully remove the core of the cabbage.
- Submerge the whole cabbage and cook for a few minutes until leaves soften.
- Peel off softened leaves one by one and set aside.
2. Make the filling
- In a bowl, mix:
- Ground meat
- Rice
- Onion, garlic
- Egg
- Seasonings & parsley
- Mix until just combined (don’t overwork it).
3. Roll them up
- Take a cabbage leaf, trim the thick stem if needed.
- Add 2–3 tbsp of filling near the base.
- Fold sides inward and roll tightly like a burrito.
4. Assemble
- Spread a little sauce on the bottom of a pot or baking dish.
- Arrange rolls seam-side down.
- Pour remaining sauce over the top.
5. Cook
Stovetop:
- Cover and simmer on low for 45–60 minutes.
Oven:
- Cover with foil and bake at 180°C (350°F) for 1–1.5 hours.
🍽️ Serving Ideas
- Serve hot with yogurt or sour cream
- Pair with mashed potatoes or crusty bread
🔥 Tips
- For extra flavor, add a bit of smoked paprika or cumin.
- You can swap beef for chicken or go vegetarian with lentils and rice.
- Rolls taste even better the next day after the flavors deepen.
