Ingredients

For the Cabbage Rolls:

• 1 large head of green cabbage
• 1 ½ pounds (700 g) ground beef or pork (or a mix)
• 1 cup cooked rice (cooled)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 egg, lightly beaten
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 2 tablespoons fresh parsley, chopped

For the Tomato Sauce:

• 2 tablespoons butter or oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (28 oz / 800 g) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon sugar
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon dried basil or oregano
• 1 cup beef or chicken broth

Instructions

1. Prepare the Cabbage: Bring a large pot of water to a boil. Place the whole cabbage inside and boil 5–7 minutes until the leaves loosen. Remove and peel off about 12–15 large leaves.
2. Make the Filling: In a bowl, combine ground meat, rice, onion, garlic, egg, salt, pepper, paprika, and parsley. Mix until combined.
3. Assemble Rolls: Place a cabbage leaf on a flat surface, add 3 tbsp of filling, and roll up, tucking in the sides. Repeat with remaining leaves and filling.
4. Cook the Sauce: In a saucepan, sauté onion and garlic in butter until soft. Add crushed tomatoes, tomato paste, broth, sugar, salt, pepper, and herbs. Simmer for 10–15 minutes.
5. Bake the Rolls: Place cabbage rolls seam-side down in a baking dish or Dutch oven. Pour sauce over rolls. Cover with foil and bake at 350°F (175°C) for 1 ½–2 hours.
6. Serve: Garnish with fresh parsley and serve hot with mashed potatoes or bread.

Notes