Ingredients:
- 2 heads of cabbage: This provides the leaves needed for wrapping the filling.
- 2 lbs ground meat: You can use beef, pork, or a mix of both for a traditional flavor.
- 3 cups cooked rice: Acts as a filler and helps bind the ingredients together.
- 1 egg: Helps to bind the meat and rice filling, ensuring it holds its shape.
- 1 teaspoon garlic, minced: Adds a robust flavor to the filling.
- 1 tablespoon parsley, finely chopped: Offers a fresh, herby taste.
- 2 cups diced onion: Adds sweetness and texture to the filling.
- 1 15-ounce can of tomato sauce: Used for cooking and serving, adding a tangy flavor.
- 1 28-ounce can of crushed tomatoes: Poured over the rolls before baking, creating a sauce in which they can cook.
- 1/4 cup tomato sauce (mixed into the meat): This helps to moisten and flavor the filling.
- Salt and pepper to taste: Essential seasonings to enhance all the flavors.
Instructions:
- Prepare the Cabbage:
- Bring a large pot of water to a boil. Carefully insert a head of cabbage and let it cook for a few minutes until the leaves become pliable. Remove from water and peel off the leaves. Use a knife to trim the thick vein from the bottom of each leaf, making it easier to roll.
- Make the Filling:
- In a large bowl, combine the ground meat, cooked rice, egg, minced garlic, chopped parsley, diced onions, 1/4 cup of tomato sauce, and salt and pepper. Mix thoroughly until all ingredients are well incorporated.
- Assemble the Cabbage Rolls:
- Take a cabbage leaf and place a portion of the filling (about the size of a sausage) onto the center. Fold in the sides and roll up the leaf, ensuring the filling is enclosed. Place the roll seam-side down in a casserole dish. Repeat with the remaining leaves and filling.
- Prepare the Baking Dish:
- Spread a small amount of tomato sauce on the bottom of the casserole dish. Optionally, lay a few spare cabbage leaves over the sauce to prevent the rolls from sticking or burning.
- Cook the Rolls:
- Pour the can of crushed tomatoes over the cabbage rolls, ensuring they are well-covered. Cover the dish with a lid or aluminum foil.
- Bake in a preheated oven at 375°F (190°C) for 75 minutes. Then, reduce the oven temperature to 325°F (165°C) and continue baking for another 90 minutes, until the cabbage is tender. Baste the rolls with the sauce every hour to keep them moist and flavorful.
- Serve:
- Carefully remove the cabbage rolls from the dish and place them on a serving platter. Spoon some of the cooking sauce over the top. Serve warm with extra tomato sauce on the side if desired.
Note:
- You can adjust the seasonings and the type of meat according to your preference. Some like to add a bit of smoked paprika or a dash of Worcestershire sauce for extra flavor.
Enjoy your delicious homemade stuffed cabbage rolls!