- Prepare the Cabbage:
- Bring a large pot of water to a boil. Carefully remove the core of the cabbage and place the whole head in the boiling water.
- Cook for about 2-3 minutes, then start peeling off the outer leaves with tongs. Continue until you have about 12-16 large leaves. Reserve the smaller inner leaves for lining the baking dish.
- Drain the leaves and set them aside to cool. Trim the thick stem at the base of each leaf to make them easier to roll.
- Prepare the Filling:
- In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute. Remove from heat and let cool slightly.
- In a large bowl, combine the ground meat, cooked rice, cooked onions and garlic, egg, salt, pepper, paprika, and parsley (if using). Mix well until all ingredients are thoroughly combined.
- Assemble the Cabbage Rolls:
- Lay a cabbage leaf flat on a cutting board. Place about 2-3 tablespoons of the filling at the base of the leaf. Fold the sides over the filling and then roll up from the bottom to encase the filling completely.
- Repeat with the remaining leaves and filling.
- Prepare the Sauce:
- In a medium bowl, combine the diced tomatoes and tomato sauce. Mix well.
- Cook the Cabbage Rolls:
- Preheat your oven to 180°C (350°F).
- Line the bottom of a large baking dish or Dutch oven with the reserved smaller cabbage leaves. This prevents the rolls from sticking to the bottom.
- Place the cabbage rolls seam-side down in the dish, snugly but without overcrowding.
- Pour the tomato mixture over the cabbage rolls. Add the broth to ensure there’s enough liquid for cooking.
- Cover tightly with aluminum foil or a lid and bake in the preheated oven for 1.5 to 2 hours, until the cabbage is tender and the filling is cooked through.
- Serve:
- Serve the stuffed cabbage rolls hot, with a spoonful of the tomato sauce on top. They can be accompanied by sour cream, mashed potatoes, or crusty bread.
Tips:
- Make Ahead: Stuffed cabbage rolls can be assembled a day in advance and kept in the refrigerator until ready to bake.
- Slow Cooker Method: You can also cook the rolls in a slow cooker on low for 6-8 hours.
- Freezing: These rolls freeze well. Assemble and freeze before cooking. When ready to cook, thaw overnight in the fridge and bake as directed.
Stuffed cabbage rolls are a comforting and satisfying dish that is sure to be a hit with family and friends. Enjoy!
