Stuffed Cabbage Rolls
Ingredients:
- 1 large cabbage head
- 1 pound ground beef or ground turkey
- 1/2 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced (optional)
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) diced tomatoes
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar (optional)
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Prepare the Cabbage:
- Carefully remove the core from the cabbage. Boil the whole head in a large pot of water for a few minutes until the outer leaves are softened. Remove the leaves gently and set aside. Repeat this process until you’ve separated enough leaves for the rolls.
- Prepare the Filling:
- In a large mixing bowl, combine the ground beef or turkey, cooked rice, chopped onion, garlic (if using), egg, salt, pepper, and paprika. Mix well until all ingredients are evenly incorporated.
- Assemble the Rolls:
- Place a generous spoonful of the meat mixture onto the center of a cabbage leaf. Fold the sides over the filling, then roll the leaf from the stem end to the top, tucking in the sides as you go. Place the rolled cabbage, seam side down, in a large baking dish. Repeat with the remaining leaves and filling.
- Prepare the Sauce:
- In a medium bowl, mix together the tomato sauce, diced tomatoes (including juice), Worcestershire sauce, and sugar. Pour the sauce evenly over the cabbage rolls in the baking dish.
- Bake:
- Cover the baking dish with aluminum foil and bake in a preheated oven at 350°F (175°C) for 1 hour, or until the meat is cooked through and the cabbage is tender.
- Serve:
- Garnish with chopped fresh parsley if desired. Serve hot and enjoy!
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