Recipe Instructions:
Ingredients:
1 large cabbage
500g ground meat (beef or pork)
1 cup cooked rice (approximately 200g)
1 onion, finely chopped (approximately 150g)
2 cloves garlic, minced
1 can (400g) crushed tomatoes
1 tablespoon sweet paprika (8g)
Salt and pepper to taste
Sour cream for serving (optional)
Instructions:
Prepare Cabbage:
Bring a large pot of water to a boil. Add the whole cabbage and boil for 5 minutes. Remove from water and let cool slightly.
Carefully peel off cabbage leaves one by one. Trim thick center veins from the leaves.
Prepare Filling:
In a bowl, mix together ground meat (500g), cooked rice (200g), finely chopped onion (150g), minced garlic, salt, and pepper.
Stuff Cabbage Leaves:
Place a spoonful of meat mixture in the center of each cabbage leaf. Roll up, tucking in sides to enclose the filling.
Arrange Rolls:
In a large pot or Dutch oven, arrange stuffed cabbage rolls seam side down. Pour crushed tomatoes (400g) over the rolls.
Season and Cook:
Sprinkle sweet paprika (8g) over the rolls. Add enough water to cover rolls halfway.
Cover and simmer over low heat for 1.5-2 hours, until cabbage and meat are tender.
Serve:
Serve hot, optionally with a dollop of sour cream on top.
