Ingredients
For the Cabbage Rolls
- 1 large head green cabbage
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- ½ tsp dried oregano
For the Tomato Sauce
- 2 cups tomato sauce
- 1 tbsp tomato paste
- ½ cup beef broth or water
- 1 tsp sugar (optional)
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
1. Prepare the Cabbage
Bring a large pot of water to a boil. Remove the core from the cabbage and place the whole head in the boiling water for 5–8 minutes. Carefully remove the softened leaves one at a time. Trim the thick veins if necessary.
2. Make the Filling
In a large bowl, combine the ground beef, chopped onion, egg, garlic, salt, black pepper, paprika, and oregano. Mix gently until everything is evenly combined.
3. Roll the Cabbage
Place about 2–3 tablespoons of the meat mixture near the base of each cabbage leaf. Fold in the sides and roll tightly to enclose the filling.
4. Prepare the Sauce
Heat the olive oil in a saucepan. Add the tomato paste and cook for 1 minute. Stir in the tomato sauce and beef broth. Season with salt, pepper, and optional sugar. Simmer for 5 minutes.
5. Assemble the Dish
Spread a thin layer of tomato sauce in a baking dish. Arrange the cabbage rolls seam-side down, then pour the remaining sauce over them.
6. Bake
Cover the dish with foil and bake at 350°F (175°C) for 50–60 minutes, until the cabbage is tender and the beef filling reaches an internal temperature of 160°F (71°C).
7. Serve
Let the cabbage rolls rest for 5 minutes before serving. Spoon extra tomato sauce over the top and enjoy warm.
Helpful Tips
- Choose large cabbage leaves to make rolling easier.
- Add cooked rice to the filling if you prefer a traditional, softer texture.
- Use lean ground beef for a less greasy filling.
- Serve with a fresh salad or steamed vegetables for a balanced meal.
Enjoy these tender, juicy stuffed cabbage rolls smothered in rich tomato sauce!