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Bring a large pot of water to boil. Core the cabbage and carefully separate the leaves. Blanch the leaves in boiling water for 2-3 minutes until pliable. Drain and set aside.
Make the Filling:
In a large bowl, combine the ground meat, cooked rice, egg, chopped onion, minced garlic, salt, pepper, and paprika. Mix well.
Stuff the Leaves:
Place about 2 tablespoons of the filling on the center of each cabbage leaf. Fold in the sides and roll tightly, ensuring the filling is sealed inside.
Cook the Rolls:
Arrange the cabbage rolls seam-side down in a large pot or baking dish. Pour tomato sauce mixed with water or broth over the rolls. Cover with a lid or foil.
Simmer or Bake:
On the stovetop: Simmer over low heat for about 1 hour.
In the oven: Bake at 350°F (175°C) for 1 hour.
Serve:
Garnish with chopped parsley and enjoy warm.
Serving and Storage Tips:
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