A tasty and cozy recipe that’s ideal for a family meal. A flavorful blend of rice and ground pork is cooked in a hearty tomato sauce within these stuffed cabbage rolls.
Components:
For the Cabbage:
| Ingredient | Quantity |
|---|---|
| Large head of cabbage | 1 |
For the Filling:
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| Ingredient | Quantity |
|---|---|
| Ground beef | 1 lb |
| Ground pork (optional) | 1/2 lb |
| Cooked rice | 1 cup |
| Onion, finely diced | 1 small |
| Garlic, minced | 2 cloves |
| Egg | 1 |
| Salt | 1 tsp |
| Pepper | 1/2 tsp |
| Paprika | 1 tsp |
For the Sauce:
| Ingredient | Quantity |
|---|---|
| Tomato sauce | 2 cups |
| Beef broth | 1 cup |
| Olive oil | 2 tbsp |
Directions:
Get the cabbage ready:
Heat a big saucepan of water until it boils.
After removing the core, blanch the entire cabbage head for two to three minutes in boiling water.
Peel the leaves gently and put them aside.
To prepare the filling, put the cooked rice, ground beef, ground pork, egg, onion, garlic, salt, pepper, and paprika in a big bowl.
Mix thoroughly until all of the ingredients are dispersed equally.
Put the Rolls Together:
A spoonful of the filling should be placed in the middle of each cabbage leaf.
Secure the ends of the leaf by folding its sides over the filling and rolling it tightly.
Get the sauce ready:
Heat the olive oil in a big saucepan or skillet over medium heat.
Stir together the beef broth and tomato sauce.
Heat the sauce until it simmers.
Cook the Rolls: Add the cabbage rolls to the simmering sauce, seam-side down.
The rolls should be cooked through and soft after 45 to 60 minutes of simmering over low heat with the pot covered.
Serve: Spoon additional sauce over the top of the steaming stuffed cabbage rolls.