Stuffed Cabbages Rolls Recipe

Instructions:

1. Prepare the cabbage:

   • Bring a large pot of water to a boil.

   • Carefully remove the core from the cabbage and place the whole head in the water.

   • Boil for 3–5 minutes, gently peeling off softened leaves with tongs as they loosen. You’ll need about 12–15 good leaves.

   • Trim the thick vein at the base of each leaf so it folds more easily.

2. Make the filling:

   • In a large bowl, mix together the ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika.

3. Assemble the rolls:

   • Lay a cabbage leaf flat, add 2–3 tablespoons of filling near the base, tuck in the sides, and roll up tightly like a burrito.

   • Repeat with remaining leaves and filling.

4. Make the sauce:

   • In a large deep skillet or Dutch oven, heat olive oil over medium heat. Sauté onion until soft, then add garlic.

   • Stir in crushed tomatoes, tomato paste, sugar, herbs, salt, and pepper. Simmer for 5–10 minutes.

5. Cook the rolls:

   • Nestle the cabbage rolls seam-side down in the sauce. Spoon a bit of sauce over each one.

   • Cover and simmer on low heat for 45–60 minutes, until the rolls are tender and cooked through.

6. Serve:

   • Serve hot, with extra sauce spooned on top. Delicious with sour cream and crusty bread!

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