Cabbage Rolls Recipe

Prepare the Cabbage

Bring a large pot of salted water to a boil. Carefully remove the core from the head of cabbage and place the cabbage in the boiling water. Blanch the cabbage for about 2-3 minutes until the leaves are pliable. Remove the cabbage and let it cool. Once cooled, gently peel off 12-14 leaves and set aside.

Make the Filling

In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, egg, salt, black pepper, and paprika. Mix well until all ingredients are fully combined.

Assemble the Rolls

Lay a cabbage leaf on a flat surface. Place about 2-3 tablespoons of the filling at the base of the leaf. Fold the sides over the filling and roll it up tightly, starting from the base. Repeat this process with the remaining leaves and filling.

Prepare the Sauce

In a large saucepan, combine the tomato sauce and water. Stir to mix well and heat over medium-low heat until warmed through.

Cook the Rolls

In a large baking dish, pour a small amount of the tomato sauce mixture to cover the bottom. Place the cabbage rolls seam-side down in the dish. Pour the remaining sauce over the rolls, ensuring they are well covered. Sprinkle the grated Parmesan cheese on top. Cover the dish with aluminum foil.

Bake

Preheat the oven to 350°F (175°C). Bake the cabbage rolls in the preheated oven for 45-60 minutes until the meat is cooked through and the rolls are tender.

Serve

Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious cabbage rolls!