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Bring a large pot of water to a boil. Carefully peel the outer leaves from the cabbage and blanch them in the boiling water for 2–3 minutes until pliable. Set aside.
In a large bowl, mix ground meat, cooked rice, onion, garlic, egg (if using), paprika, salt, and pepper.
Lay a cabbage leaf flat and place 2–3 tablespoons of filling in the center. Fold the sides over the filling, then roll up from the bottom to enclose. Repeat with remaining leaves and filling.
Heat olive oil in a deep skillet or pot. Arrange the rolls seam-side down. Pour tomato sauce over them.
Cover and simmer on low heat for 40–50 minutes, until the cabbage is tender and the filling is cooked through.
Serving and Storage Tips:
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