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Stuffed Cabbage Rolls

4 servings Source

Ingredients

  • For the Cabbage Rolls
  • 1 large head of green cabbageabout 12–15 leaves
  • 1 lb450 g ground beef (or a mix of beef & pork)
  • 1 cup cooked white riceabout 1/2 cup uncooked
  • 1 medium onionfinely chopped
  • 2 cloves garlicminced
  • 1 large egglightly beaten
  • 2 tablespoon fresh parsleychopped (or 1 teaspoon dried)
  • 1 teaspoon paprika
  • 1 teaspoons alt
  • 1/2 teaspoonblack pepper
  • For the Sauce
  • 2 tablespoon olive oil or butter
  • 1 medium onionfinely chopped
  • 2 cloves garlicminced
  • 1 can28 oz / 800 g crushed tomatoes (or tomato puree)
  • 2 tablespoon tomato paste
  • 1 teaspoons ugarto balance acidity
  • 1 teaspoon paprika
  • 1 teaspoon dried oreganoor Italian seasoning
  • 1/2 teaspoonsaltto taste
  • 1/2 teaspoonblack pepper
  • 1 cup beef or chicken broth

Instructions

For the Cabbage Rolls

1 large head of green cabbage (about 12–15 leaves)

1 lb (450 g) ground beef (or a mix of beef & pork)

1 cup cooked white rice (about ½ cup uncooked)

1 medium onion, finely chopped

2 cloves garlic, minced

1 large egg, lightly beaten

2 tablespoon fresh parsley, chopped (or 1 teaspoon dried)

1 teaspoon paprika

1 teaspoon salt

½ teaspoon black pepper

For the Sauce

2 tablespoon olive oil or butter

1 medium onion, finely chopped

2 cloves garlic, minced

1 can (28 oz / 800 g) crushed tomatoes (or tomato puree)

2 tablespoon tomato paste

1 teaspoon sugar (to balance acidity)

1 teaspoon paprika

1 teaspoon dried oregano (or Italian seasoning)

½ teaspoon salt (to taste)

½ teaspoon black pepper

1 cup beef or chicken broth

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