Ingredients:
- For the Cabbage:
- 1 large head of green cabbage (about 3-4 pounds)
- Water
- 1 tablespoon salt
- For the Filling:
- 1.5 pounds ground beef (or a mix of beef and pork)
- 1 cup cooked white rice (long grain or medium grain)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried marjoram
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
- For the Sauce:
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 tablespoon tomato paste
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon sugar (to balance acidity)
- Salt and pepper to taste
- Optional: 1-2 strips of bacon, diced (for added flavor in the sauce)
- Optional: 1/2 cup beef broth or water (if sauce becomes too thick)
Instructions:
- Prepare the Cabbage Leaves:
- Bring a large pot of salted water to a boil.
- Carefully remove the core from the cabbage head.
- Place the whole cabbage into the boiling water, core-side down.
- As the outer leaves soften (after a few minutes), gently peel them off with tongs. Continue until you have about 16-20 usable leaves.
- If the leaves are still too stiff to roll easily, you can blanch them in batches for another minute or two.
- Once the leaves are pliable, use a sharp knife to carefully slice off the thickest part of the rib at the base of each leaf. This will make them easier to roll.
- Prepare the Filling:
- In a large bowl, combine the ground beef (or beef and pork), cooked rice, finely chopped onion, minced garlic, beaten egg, chopped parsley, marjoram, salt, and pepper.
- Mix all the ingredients thoroughly with your hands until well combined. Be careful not to overmix.
- Assemble the Cabbage Rolls:
- Lay a cabbage leaf flat on your work surface with the stem end facing you.
- Place a spoonful (about 1/4 to 1/3 cup, depending on the size of the leaf) of the meat filling in the center of the leaf, near the stem end.
- Fold the sides of the cabbage leaf inwards over the filling.
- Starting from the stem end, tightly roll the leaf up towards the top.
- Repeat this process with the remaining cabbage leaves and filling.
- Prepare the Sauce:
- In a separate saucepan, combine the crushed tomatoes, tomato sauce, tomato paste, paprika, garlic powder, onion powder, and sugar.
- If using bacon, cook the diced bacon in a large oven-safe pot or Dutch oven until crispy. Remove the bacon with a slotted spoon, leaving the rendered fat in the pot. Add the tomato mixture to the pot with the bacon fat (or just use the pot for the sauce if not using bacon).
- Bring the sauce to a simmer and season with salt and pepper to taste.
- Arrange and Cook the Cabbage Rolls:
- Carefully place the assembled cabbage rolls seam-side down in the pot with the tomato sauce. You can layer them if necessary.
- Pour any remaining sauce over the rolls. If the sauce doesn’t completely cover the rolls, you can add 1/2 cup of beef broth or water.
- Bring the pot to a gentle simmer, then cover tightly with a lid.
- Reduce the heat to low and let the cabbage rolls simmer for 1 hour 30 minutes to 2 hours, or until the cabbage is very tender and the meat filling is cooked through.
- Serve:
- Carefully remove the stuffed cabbage rolls from the pot using a slotted spoon.
- Serve hot, spooning some of the tomato sauce over them.
- Stuffed cabbage rolls are often enjoyed on their own or with a side of mashed potatoes or crusty bread.