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Preheat the oven to 350°F (175°C).
Carefully remove the cabbage leaves one by one and blanch them in boiling water for 2–3 minutes until softened. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
In a large bowl, combine ground beef, cooked rice, sautéed onion, and eggs. Mix thoroughly and season with salt and pepper to taste.
Place a spoonful of the beef mixture onto each cabbage leaf. Roll tightly, folding in the sides to seal the filling.
Arrange the rolls seam-side down in a baking dish.
Cover with foil and bake for about 1 hour until the beef is cooked through and cabbage is tender.
Remove foil in the last 10 minutes to lightly brown the tops if desired.
Serving and storage tips:
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