Ingredients:
- 1 large head of cabbage
- 1 lb ground beef (or a mix of beef and pork)
- 1 cup cooked rice
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 egg
- 1/2 cup breadcrumbs
- 1 cup tomato sauce or crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar (optional)
- Salt and pepper to taste
- Fresh herbs like parsley or thyme (optional)
- Olive oil for sautéing
Instructions:
- Prepare the cabbage:
- Bring a large pot of salted water to a boil. Cut out the core of the cabbage and carefully peel off the leaves. Blanch the leaves in the boiling water for about 2 minutes, then transfer them to an ice bath to stop cooking. Drain well and set aside.
- Make the filling:
- In a large pan, heat a little olive oil and sauté the chopped onion and garlic until soft. Add the ground beef (or beef/pork mix) and cook until browned. Drain excess fat if needed.
- Remove the pan from heat and mix in the cooked rice, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Stir well until combined.
- Stuff the cabbage leaves:
- Lay a cabbage leaf flat on a clean surface, cut out the thick stem if necessary, and place a spoonful of the filling at the base of the leaf.
- Fold in the sides of the leaf, then roll it up tightly, making sure the filling stays inside. Repeat with the remaining cabbage leaves and filling.
- Prepare the sauce:
- In a small bowl, mix together tomato sauce, a little Worcestershire sauce, and brown sugar (if using) to make a flavorful sauce. You can also add some herbs like parsley or thyme for extra flavor.
- Bake the rolls:
- Preheat your oven to 350°F (175°C). Arrange the stuffed cabbage rolls in a baking dish, seam side down. Pour the tomato sauce mixture over the rolls and cover with foil.
- Bake for about 45 minutes to 1 hour, or until the cabbage is tender and the filling is fully cooked.
- Serve:
- Garnish with fresh herbs like parsley before serving. Enjoy with a side of mashed potatoes or crusty bread!