Ingredients
For the Rolls:
- Cabbage: 1 large head of green cabbage.
- Filling:
- 1 lb (500g) Ground beef or a mix of beef and lamb.
- 1 cup White rice (uncooked or parboiled).
- 1 small Onion, finely diced.
- 2 cloves Garlic, minced.
- 1 tbsp Tomato paste.
- Seasoning: 1 tsp Salt, ½ tsp Black pepper, 1 tsp Cumin, and 1 tsp Dried mint or parsley.
For the Baking Sauce:
- 2 cups Tomato sauce or crushed tomatoes.
- 1 cup Beef or vegetable broth.
- 2 tbsp Lemon juice.
- 1 tbsp Sugar (to balance the acidity).
- 2 tbsp Olive oil.
Instructions
- Prepare the Cabbage: Bring a large pot of salted water to a boil. Carefully remove the core of the cabbage. Place the whole head in the water and boil for a few minutes. As the outer leaves soften, peel them off one by one and set aside. Trim the thick center rib from each leaf so they are easy to roll.
- Make the Filling: In a bowl, combine the raw ground meat, rice, onion, garlic, tomato paste, and all the seasonings. Mix by hand until well incorporated.
- Assemble the Rolls: Place about 2 tablespoons of the filling near the stem end of a cabbage leaf. Fold in the sides and roll it up tightly, like a small burrito.
- Prepare the Pan: Arrange the rolls seam-side down in a baking dish (as seen in your photo). They should be packed tightly together to prevent them from opening.
- Add the Sauce: Whisk together the tomato sauce, broth, lemon juice, sugar, and olive oil. Pour this mixture over the cabbage rolls until they are mostly submerged.
- Bake: Cover the dish tightly with aluminum foil. Bake at 350°F (175°C) for about 60–90 minutes. The cabbage should be very tender and the rice inside fully cooked.
- Final Touch: Remove the foil for the last 10 minutes of baking to let the tops brown slightly. Garnish with fresh parsley before serving.
Serving Suggestion
These rolls are excellent when served with a dollop of sour cream or Greek yogurt on the side!
