Ingredients

For the cabbage rolls:

  • 1 large head green cabbage
  • 500 g ground beef or chicken
  • 1 cup cooked rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 egg
  • 1 tsp paprika
  • 1 tsp dried parsley
  • ½ tsp black pepper
  • 1 tsp salt

For the sauce:

  • 2 cups tomato sauce
  • 1 cup diced tomatoes
  • ½ cup chicken or vegetable broth
  • 1 tsp Italian seasoning
  • ½ tsp paprika
  • Salt and pepper to taste
  • 1 cup shredded mozzarella or cheddar cheese

Instructions

  1. Prepare the cabbage: Remove the core from the cabbage. Boil the whole cabbage in salted water for about 5–7 minutes, carefully removing the softened leaves one at a time. Let them cool.
  2. Make the filling: In a bowl, combine ground meat, cooked rice, onion, garlic, egg, paprika, parsley, salt, and pepper.
  3. Fill the leaves: Place about 2–3 tablespoons of filling in each cabbage leaf. Fold in the sides and roll tightly.
  4. Prepare the sauce: Mix tomato sauce, diced tomatoes, broth, Italian seasoning, paprika, salt, and pepper.
  5. Assemble: Spread some sauce in a baking dish. Arrange the cabbage rolls seam-side down and pour the remaining sauce over them.
  6. Cover with foil and bake at 190°C (375°F) for 45–50 minutes.
  7. Remove the foil, sprinkle with shredded cheese, and bake uncovered for another 10–15 minutes, until golden and bubbly.
  8. Garnish with fresh parsley and serve hot.

Servings: 6
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes