Ingredients
Scale
- 1 large head of cabbage
- 1 lb ground beef (or a combination of ground beef and pork)
- 1 cup cooked rice (white, brown, or jasmine rice works well)
- 1 medium onion, finely chopped
- 1 egg
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
- 2 teaspoons garlic powder
- Salt and pepper to taste
- 2 cups tomato sauce
- 1 cup beef broth (or vegetable broth for a lighter flavor)
- Fresh parsley for garnish (optional)
Instructions
- Prepare the cabbage: Bring a large pot of water to a boil. Carefully remove the cabbage leaves, one by one, and blanch them in the boiling water for about 2-3 minutes, or until they become soft and pliable. Set them aside to cool.
- Make the filling: In a large mixing bowl, combine the ground beef (or a mix of beef and pork), cooked rice, chopped onion, egg, tomato paste, Worcestershire sauce, thyme, garlic powder, salt, and pepper. Mix everything together until well combined.
- Assemble the rolls: Take a cabbage leaf and place it flat on a clean surface. Spoon a portion of the filling into the center of the leaf (about 2-3 tablespoons). Carefully fold in the sides of the leaf and roll it up tightly, securing the filling inside. Repeat with the remaining cabbage leaves and filling.
- Cook the rolls: Arrange the stuffed cabbage rolls in a large pot or Dutch oven, layering them tightly. Pour the tomato sauce and beef broth over the rolls until they are mostly covered. Bring the sauce to a simmer over medium heat.
- Simmer: Cover the pot and let the rolls cook for 45 minutes to 1 hour, or until the cabbage is tender and the filling is cooked through. Make sure to check the liquid level occasionally and add more broth or water if necessary.
- Serve: Once the cabbage rolls are cooked, remove them from the pot. Serve hot, garnished with fresh parsley if desired. Enjoy your savory stuffed cabbage rolls!