Bring a large pot of water to a boil. Carefully remove the cabbage leaves one by one, trimming the tough stem at the base of each leaf.
Blanch the cabbage leaves by placing them in the boiling water for 1-2 minutes until they are soft and pliable. Drain and set aside to cool.
2. Make the Filling:
In a large mixing bowl, combine the ground meat, cooked rice, chopped onion, minced garlic, thyme, paprika, salt, pepper, and the beaten egg. Mix until well combined.
If using fresh parsley, stir it into the mixture for extra flavor.
3. Assemble the Cabbage Rolls:
Lay one cabbage leaf flat on a clean surface. Place a generous spoonful of the meat filling in the center of the leaf.
Fold in the sides of the leaf and then roll it up tightly, ensuring the filling is secure inside. Repeat with the remaining cabbage leaves and filling.
4. Make the Sauce:
In a medium bowl, combine the tomato sauce, diced tomatoes, brown sugar, vinegar, basil, salt, and pepper. Stir until well combined.
5. Cook the Cabbage Rolls:
In a large pot or Dutch oven, pour a little bit of the sauce on the bottom to prevent sticking. Arrange the stuffed cabbage rolls in the pot, seam side down.
Pour the remaining sauce over the cabbage rolls, covering them completely.
Bring the sauce to a simmer over medium heat, then cover the pot and reduce the heat to low. Let the cabbage rolls cook for 45 minutes to 1 hour, or until the meat is fully cooked and the flavors have melded together.
6. Serve:
Once cooked, serve the stuffed cabbage rolls hot with some of the sauce spooned over the top. These rolls go well with mashed potatoes, crusty bread, or a simple side salad.
Serving and Storage Tips
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