Ingredients:For the rolls:1 large head of cabbage500 g ground beef (or mix of beef & lamb)1 cup cooked rice1 small onion, finely chopped2 cloves garlic, minced1 eggSalt & pepper to taste1 tsp paprika1 tbsp chopped parsley (optional)For the sauce:2 cups tomato sauce or crushed tomatoes1 tbsp tomato paste1 tbsp olive oil1 tsp sugar (optional, balances acidity)½ tsp black pepper1 tsp dried herbs (thyme or oregano)👩🍳 Instructions:Prepare the cabbage:Bring a large pot of water to a boil.Carefully peel off cabbage leaves and blanch them for 2–3 minutes until soft.Set aside to cool.Make the filling:In a bowl, mix ground meat, cooked rice, onion, garlic, egg, salt, pepper, paprika, and parsley.Combine until well blended.Assemble the rolls:Place a portion of filling onto each cabbage leaf.Fold sides in and roll tightly like a wrap.Prepare the sauce:Mix tomato sauce, tomato paste, olive oil, sugar, pepper, and herbs.Layer and bake:Spread a little sauce on the bottom of a baking dish.Arrange cabbage rolls snugly in rows (like in the image).Pour remaining sauce over the top.Cover with foil.Bake:Bake at 180°C (350°F) for about 60–75 minutes.Remove foil for the last 15 minutes to lightly brown the tops.💡 Tips:Add a sprinkle of cheese on top before the final bake for a richer version.You can swap rice for cauliflower rice for a low-carb option.Let it rest 10 minutes before serving—it helps everything set nicely.
Stuffed Cabbage Casserole (Oven-Baked)
