INGREDIENTS YOU’LL NEED:
For the Cabbage:
A fresh large head of cabbage.
Water for boiling
Salt to taste.
For the Filling:
1 Pound.Of ground meat (commonly beef, pork, or a combination).
1 Cup.Of cooked rice.
1 finely chopped onion
2 minced garlic cloves.
An egg,
Salt and pepper to taste.
A handful of fresh herbs like parsley or dill.
1 Cup.Of tomato sauce or crushed tomatoes
PREPARATION:
1st Step
Place the cabbage, cored, in a big saucepan of salted boiling water. When the leaves get malleable, use tongs to gently peel off the softened outer layers. Continue until your rolls are filled with enough leaves. To make rolling the leaves simpler, trim off their thick middle rib.
2nd Step
Combine the ground beef, cooked rice, chopped onion, minced garlic, egg, salt, pepper, and finely chopped herbs in a mixing bowl. Blend the ingredients until they are properly blended.
3rd Step
Take a cabbage leaf and make a well in the middle of it with some filling. Forming a compact bundle, fold the leaf's edges over the filling and roll it securely.
4th Step
Cover the bottom of a big saucepan with a layer of crushed tomatoes or tomato sauce. Place the cabbage rolls in the saucepan in a single layer, seam side down.
5th Step
Over the rolls, drizzle the leftover tomato sauce or crushed tomatoes. Pour just enough water or broth to barely cover the rolls. To bring out the aromas and soften the cabbage, cover the saucepan and simmer on low heat for 45 to 60 minutes.
6th Step
After cooking, gently move the cabbage rolls to a platter. If preferred, top with more herbs and serve hot.
