Ingredients:

  • 1 large head green cabbage (about 2-3 pounds / 900-1350 grams)
  • 1 pound (450 grams) ground beef or turkey
  • 1 cup (185 grams) cooked white rice or brown rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • 1 teaspoon (5 grams) salt
  • ½ teaspoon (2 grams) black pepper
  • 1 teaspoon (2 grams) dried oregano
  • 1 teaspoon (2 grams) paprika
  • 2 cups (480 ml) tomato sauce
  • 1 can (14.5 oz / 410 grams) diced tomatoes, drained
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (5 grams) sugar (optional)
  • Salt and pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Core the cabbage and blanch the leaves for 2-3 minutes until tender. Remove leaves and set aside to cool.
  2. In a mixing bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, pepper, oregano, and paprika. Mix until well combined.
  3. Lay a cabbage leaf on a flat surface, place about 2-3 tablespoons of filling at the base, and roll tightly, tucking in the sides. Repeat with remaining leaves and filling.
  4. In a saucepan, heat olive oil and add tomato sauce and diced tomatoes. Simmer for 5-10 minutes; add sugar, salt, and pepper to taste.
  5. Spread a layer of sauce on the bottom of the baking dish. Arrange cabbage rolls seam-side down in the dish and cover with remaining sauce.
  6. Cover the dish with foil and bake at 350°F (175°C) for 45-60 minutes. Remove foil for the last 10 minutes to lightly brown tops.