Ingredients
For the Cabbage Rolls:
1 large head of green cabbage
1 lb (450 g) ground beef (or a mix of beef and pork)
1/2 cup uncooked white rice
2 cloves garlic, minced
1 large egg
1/2 tsp paprika
Salt and pepper, to taste
For the Vegetable Bed:
2 carrots, sliced into thin rounds
1 onion, sliced
1 bell pepper, cut into strips
2 celery stalks, chopped
2 cloves garlic, minced
2 tbsp olive oil
For the Sauce:
1 can (14 oz / 400 g) crushed tomatoes or tomato sauce
1 tbsp tomato paste
1 tsp sugar (to balance acidity)
1 tsp dried thyme or oregano
1 bay leaf
1 cup vegetable or chicken broth
Salt and pepper, to taste
Instructions
Step 1: Bring a large pot of water to a boil. Remove the core of the cabbage and carefully place the whole head in the pot.
Step 2: Boil for about 10 minutes, peeling off softened leaves one at a time. Drain and set aside to cool.
Step 3: In a large bowl, combine the ground meat, uncooked rice, onion, garlic, egg, paprika, salt, and pepper. Mix gently until well combined.
Step 4: Trim the thick vein at the base of each cabbage leaf to make it easier to roll.
Step 5: Place about 2 tablespoons of filling in the center of each leaf. Fold the sides in and roll tightly, tucking in the ends to seal.
Step 6: In a large pot or deep baking dish, heat olive oil over medium heat. Add the onions, carrots, bell pepper, celery, and garlic. Sauté for 5–7 minutes until softened.
Step 7: Place the cabbage rolls seam-side down on top of the sautéed vegetables. Arrange them snugly in a single layer.
Step 8: In a separate bowl, mix crushed tomatoes, tomato paste, sugar, herbs, bay leaf, broth, salt, and pepper. Pour this mixture evenly over the rolls.
Step 9: Cover the pot and simmer gently on low heat for about 1½ hours, or bake covered in the oven at 350°F (175°C) for 1 hour 30 minutes, until the cabbage is tender and the filling is fully cooked.
Step 10: Remove the bay leaf and let the rolls rest for 10 minutes before serving.
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