- Bring a large pot of water to a boil. Remove the core of the cabbage and blanch the cabbage in the boiling water until soft, about 10 minutes. Separate the leaves and set aside.
- Make the sauce: in a large pan heat olive oil over medium heat. Add chopped onion and sauté for 5 minutes, add crushed garlic and sauté for 2 minutes more. Add tomato paste and cook for 1 minute. Add tomato sauce, salt pepper, oregano, vinegar and sugar. Stir and simmer for 5-10 minutes. Remove from heat.
- Make the rolls: in a large bowl place ground beef, rice, chopped parsley, salt, pepper, paprika, oregano, cumin and 1/2 cup of the tomato sauce that we made earlier. Mix until well combined.
- Lay each cabbage leaf on a flat surface, and using a small knife cut a V-shaped notch to remove the thick part of the cabbage rib. Place about 2-3 tablespoons of the filling into one end of each leaf, then roll up, tucking in the sides as you roll.
- Preheat oven to 350°F (180°C).
- Arrange rolls seam side-down in a 9X13-inch (22X33cm) baking dish. Spoon remaining sauce on top of cabbage rolls, pour water/stock, then cover the dish with a lid or foil. Bake for 45-50 minutes, remove the lid/foil and bake for 15 minutes more.
Can we cook cabbage rolls instead of baking them?
Yes, tightly arrange cabbage rolls in a large pot, pour the sauce over them, then if needed add water or chicken/vegetable stock until the liquids fully covering the rolls. Place the pot over high heat, bring to a boil, then reduce the heat to low, cover with a lid and simmer for at least 40 minutes, until cabbage rolls are fully cooked.
How to store stuffed cabbage rolls?
Place cabbage rolls in an airtight container and keep in the fridge for up to 4 days.
What can we serve with stuffed cabbage rolls?
You can serve stuffed cabbage rolls with rice, cauliflower rice, naan bread, or fresh salad of your choice.
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