Ingredients:

  • 1 large head of green cabbage (about 2 pounds / 900g)
  • 1 pound (450g) ground beef or turkey
  • 1 cup (200g) cooked white rice
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 large egg, lightly beaten
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • 1 can (28 oz/800g) crushed tomatoes
  • 1 can (15 oz/425g) tomato sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper, to taste

Instructions:

  1. Core the cabbage and carefully remove leaves. Blanch in boiling water until soft (about 3-5 minutes).
  2. In a skillet, sauté onions and garlic until translucent. In a bowl, combine ground meat, cooked rice, sautéed onion and garlic, egg, herbs, salt, and pepper. Mix well.
  3. Lay a cabbage leaf flat, place 2-3 tablespoons of filling at the base, and roll up tightly, tucking in the sides.
  4. In a bowl, mix crushed tomatoes, tomato sauce, brown sugar, oregano, Worcestershire sauce, salt, and pepper.
  5. Coat the bottom of a baking dish with sauce, arrange rolls seam-side down, cover with remaining sauce, and cover tightly with foil.
  6. Preheat oven to 350°F (175°C). Bake for about 1 hour, until the rolls are heated through and tender.