Ingredients
Equipment
Method
Cooking Process
- Preheat the oven to 350°F (175°C).
- Remove the core from the cabbage and boil the head in a large pot of water until the leaves soften.
- In a large bowl, combine ground beef, cooked rice, egg, parsley, onion, garlic, salt, black pepper, paprika, and cayenne pepper. Mix well.
- Carefully peel off the softened cabbage leaves and place a portion of the meat mixture in the center of each leaf.
- Roll up the leaf tightly and tuck in the sides, securing the filling.
- In a large skillet, heat olive oil over medium heat and sauté remaining onion until translucent.
- Add tomato sauce, crushed tomatoes, Worcestershire sauce, sugar, salt, and black pepper. Stir to combine.
- Pour half of the sauce mixture into a baking dish. Arrange the cabbage rolls seam-side down in the dish and cover with remaining sauce.
- Cover the dish with aluminum foil and bake for 60 minutes.
- Remove from oven and let cool slightly before serving. Garnish with additional parsley.
Nutrition
Notes
Feel free to swap the ground beef for turkey or a plant-based option to cater to dietary needs. Adding spices like cumin or lemon juice can enhance the flavors further.