Ingredients
For the cabbage
1 large green cabbage
Water for boiling
1 tablespoon salt
For the filling
500 g ground beef (or half beef, half rice for lighter version)
1 cup uncooked rice, rinsed
1 large onion, finely chopped
3 cloves garlic, minced
2 tablespoons oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon dried thyme or oregano
2 tablespoons tomato paste
1/4 cup fresh parsley, chopped
For the sauce
2 cups tomato sauce or crushed tomatoes
1 tablespoon tomato paste
2 tablespoons olive oil
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup water or beef broth
Juice of 1/2 lemon (optional but recommended)
Preparation
Prepare the cabbage
Remove the core from the cabbage.
Place the whole cabbage in a large pot of boiling salted water.
Boil for 8 to 10 minutes, gently peeling off the leaves as they soften.
Drain and let cool.
Trim thick veins from each leaf to make rolling easier.
Prepare the filling
Heat oil in a pan over medium heat.
Add onion and sauté until soft and translucent.
Add garlic and cook for 30 seconds.
Add ground beef and cook until lightly browned.
Stir in rice, salt, black pepper, paprika, cumin, thyme, and parsley.
Add tomato paste and mix well.
Remove from heat. The rice stays uncooked.
Prepare the sauce
In a bowl, mix tomato sauce, tomato paste, olive oil, sugar, salt, pepper, water or broth, and lemon juice.
Set aside.
Assemble the stuffed cabbage
Place a cabbage leaf flat.
Add 2 to 3 tablespoons of filling near the base.
Fold in the sides, then roll tightly like a burrito.
Repeat until all filling is used.
Cook the stuffed cabbage
Line the bottom of a large pot with leftover cabbage leaves.
Arrange stuffed cabbage rolls seam-side down in layers.
Pour sauce evenly over the rolls.
Cover with a plate to keep them from moving.
Cover the pot with a lid.
Cooking time
Bring to a gentle boil.
Reduce heat to low.
Simmer for 60 to 75 minutes until rice is cooked and cabbage is tender.
Serving
Let rest 10 minutes before serving.
Serve hot with extra sauce, bread, or yogurt on the side.
Tips
You can bake instead of stovetop at 180°C for 90 minutes covered.
Add chili flakes for heat.
Ground chicken or turkey works well too.
Even better the next day.