Instructions
Prepare the Cabbage:
Bring a large pot of water to a boil. Carefully remove the core from the cabbage. Submerge the whole cabbage into the boiling water for a few minutes, then peel off the softened outer leaves one at a time. Repeat as needed until you have about 10–12 large leaves.
Make the Filling:
In a large bowl, combine the ground meat, cooked rice, chopped onion, minced garlic, egg, salt, pepper, and paprika. Mix until everything is well combined.
Assemble the Rolls:
Trim the thick stem from each cabbage leaf to make it easier to roll. Place 2–3 tablespoons of the meat mixture in the center of each leaf. Fold in the sides and roll tightly, like a burrito.
Prepare the Sauce:
In a medium saucepan, mix together the tomato sauce, diced tomatoes, tomato paste, sugar, oregano, basil, and water or broth. Bring to a simmer.
Cook the Rolls:
Place the cabbage rolls seam-side down in a large baking dish or Dutch oven. Pour the sauce over the top, making sure all rolls are covered. Cover with foil or a lid.
Bake:
Bake at 350°F (175°C) for about 1.5 to 2 hours, until the cabbage is tender and the meat is fully cooked.
Serving Suggestions
Serve hot, garnished with fresh parsley or a dollop of sour cream. These rolls pair perfectly with crusty bread or mashed potatoes.
