Stuffed cabbage rolls are delicious! They typically involve cabbage leaves filled with a savory mixture of ground meat, rice, and seasonings, then simmered in a flavorful tomato sauce. Here’s a basic recipe you might enjoy:
Ingredients:
- 1 large head of cabbage
- 1 lb ground beef or pork (or a mix)
- 1 cup cooked rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 egg
- 1/2 cup fresh parsley, chopped
- Salt and pepper to taste
- 2 cups tomato sauce
- 1 can diced tomatoes (optional)
- 1 tbsp lemon juice or vinegar (optional)
Instructions:
- Prepare the Cabbage:
- Bring a large pot of water to a boil. Remove the core from the cabbage.
- Carefully place the cabbage in the boiling water and cook for about 5-7 minutes until the leaves are pliable. Remove the cabbage and let it cool.
- Prepare the Filling:
- In a large bowl, combine the ground meat, cooked rice, chopped onion, minced garlic, egg, parsley, salt, and pepper. Mix well.
- Assemble the Rolls:
- Gently peel off the cabbage leaves. Place a small amount of the meat mixture in the center of each leaf.
- Fold the sides of the cabbage leaf over the filling, then roll up tightly from the bottom to the top. Secure with a toothpick if necessary.
- Cook the Rolls:
- In a large baking dish or Dutch oven, spread a thin layer of tomato sauce on the bottom.
- Place the cabbage rolls seam side down on top of the sauce.
- Pour the remaining tomato sauce and diced tomatoes (if using) over the rolls.
- If desired, add lemon juice or vinegar for a bit of tanginess.
- Simmer:
- Cover the dish with a lid or foil and bake at 350Β°F (175Β°C) for about 1.5 to 2 hours, or until the meat is cooked through and the cabbage is tender.
- Serve:
- Serve the stuffed cabbage rolls hot, with some of the cooking sauce spooned over the top.
Enjoy your meal! If you have any specific preferences or dietary needs, let me know, and I can adjust the recipe accordingly.
