Bring a large pot of water to a boil. Cut the core out of the cabbage and carefully separate the leaves, being careful not to tear them.
Blanch the cabbage leaves by placing them in the boiling water for 2-3 minutes, until softened. Remove them carefully with tongs and set them aside to cool. You can trim the thick vein in the center of each leaf to make rolling easier.
Make the Filling:
In a large bowl, combine the ground beef, cooked rice, chopped onion, garlic, Parmesan cheese, egg, parsley, basil, oregano, salt, and pepper.
Mix the ingredients thoroughly until well combined.
Stuff the Cabbage Rolls:
Preheat your oven to 375°F (190°C). Grease a large baking dish with olive oil.
Lay a cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the filling in the center of the leaf. Fold in the sides of the leaf and roll it up tightly, like a burrito. Repeat this process until all the filling is used up.
Prepare the Sauce:
In a medium saucepan, combine the marinara sauce, tomato paste, Italian seasoning, garlic powder, salt, and pepper. Simmer on low for about 10 minutes, stirring occasionally, until the sauce is heated through and well combined.
Assemble and Bake:
Arrange the stuffed cabbage rolls seam-side down in the prepared baking dish.
Pour the tomato sauce evenly over the cabbage rolls, making sure they are covered.
Cover the dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for an additional 15 minutes, allowing the tops to brown slightly.
Serve:
Remove the cabbage rolls from the oven and let them cool for a few minutes before serving.
Garnish with fresh basil or extra Parmesan cheese if desired.
Serving and Storage Tips:
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