Ingredients
Method
Preparation
- Preheat oven to 350°F (175°C).
- Prepare the cabbage leaves: Trim the core with a sharp knife and place the whole head in a large pot of boiling salted water. Blanch for 5–8 minutes until outer leaves are pliable. Remove and cool slightly. Carefully peel off 12–16 large leaves (reserve smaller inner leaves for another use). If leaves tear, save pieces to line the pan.
- Cook the rice per package instructions; drain and cool (about 15–20 minutes if pre-cooked).
Filling and Rolling
- Make the filling: In a large bowl combine ground meat(s), cooked rice, chopped onion, garlic, egg, parsley, salt, pepper, and smoked paprika. Mix gently but thoroughly.
- Assemble rolls: Place about 1/3–1/2 cup of filling near the base of each cabbage leaf. Fold in the sides and roll up tightly, tucking the ends under to seal. Repeat until all filling is used.
- Brown (optional): Heat 2 tbsp olive oil in a skillet over medium-high heat. Quickly brown rolls seam-side down for 1–2 minutes just to develop flavor (not required, but delicious).
Baking
- Make the sauce: In a bowl, mix tomato sauce, diced tomatoes, brown sugar, lemon juice (or vinegar), and broth. Taste and adjust salt/pepper.
- Arrange rolls seam-side down in a large Dutch oven or baking dish. Pour sauce evenly over the rolls.
- Cover tightly with lid or foil and bake for 1 hour. Remove foil for the last 15 minutes if you like the tops a bit deeper in color.
- Let rest for 10 minutes before serving. Spoon extra sauce over each serving. Garnish with sour cream and fresh dill if desired.
Notes
Consider low-carb, vegan, and gluten-free variations for dietary needs. Ensure to use quality ingredients for better flavor. Freezing tips available for leftovers.