This recipe is delicious, comforting, and perfect for a family dinner. These packed cabbage rolls contain a tasty mixture of rice and ground pork cooked in a robust tomato sauce.
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 |
Instructions:
Prepare the cabbage:
Bring a large pot of water to a boil.
Remove the core and blanch the entire head of cabbage in boiling water for 2 to 3 minutes.
Gently remove the leaves and set them aside.
Put the cooked rice, ground beef, ground pork, egg, onion, garlic, salt, pepper, and paprika in a large bowl to make the filling.
Mix well until all components are evenly distributed.
Assemble the rolls:
Place a spoonful of the filling in the center of each cabbage leaf.
Fold the leaf’s sides over the filling and roll it tightly to secure the ends.
Prepare the sauce:
In a large skillet or saucepan, heat the olive oil over medium heat.
Mix the tomato sauce and beef broth together.
Bring the sauce to a simmer.
Cook the Rolls: Place the cabbage rolls seam-side down in the simmering sauce.
Cover the saucepan and simmer over low heat for 45 to 60 minutes, or until the rolls are cooked through and tender.
To serve, place more sauce on top of the stuffed cabbage rolls that are steaming.
