Step 1: Prepare the Cabbage
- Boil Water: In a large pot, bring salted water to a boil.
- Remove Leaves: Carefully remove the core from the cabbage. Gently peel away 12-15 leaves from the head, being careful not to tear them.
- Blanch Cabbage Leaves: Place the leaves in the boiling water for about 2-3 minutes, or until softened. Remove with a slotted spoon and set aside to cool. You may need to do this in batches.
- Trim Thick Veins: Once the leaves are cool enough to handle, trim the thick veins from the bottom of each leaf to make them easier to roll.
Step 2: Prepare the Filling
- In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, beaten egg, oregano, thyme, salt, and pepper. Mix until well combined.
Step 3: Stuff the Cabbage Leaves
- Lay a cabbage leaf on a flat surface. Place about 2-3 tablespoons of the filling at the base of the leaf.
- Fold the sides of the leaf over the filling, then roll it up tightly from the base to the tip, creating a neat roll. Repeat with remaining leaves and filling.
Step 4: Make the Tomato Sauce
- In a large saucepan, heat olive oil over medium heat.
- Add the crushed tomatoes, tomato sauce, brown sugar, basil, parsley, salt, pepper, and water (if needed). Stir to combine and let it simmer for about 10 minutes.
Step 5: Assemble the Cabbage Rolls
- Spread a thin layer of the tomato sauce on the bottom of a large baking dish.
- Place the stuffed cabbage rolls seam-side down in the dish, packing them closely together.
- Pour the remaining tomato sauce over the top of the cabbage rolls.
Step 6: Bake
- Cover the baking dish with aluminum foil.
- Bake in the preheated oven at 350°F (175°C) for 1 hour.
- Remove the foil and bake for an additional 15-20 minutes, allowing the rolls to brown slightly.
Step 7: Serve
- Once done, remove from the oven and let them cool for a few minutes before serving.
- Serve the stuffed cabbage rolls warm, drizzled with the tomato sauce and garnished with fresh parsley if desired.
Storage Tips
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: You can freeze stuffed cabbage rolls before baking. Wrap them tightly in plastic wrap and foil, and they will last up to 2-3 months. Thaw overnight in the refrigerator before baking.
Serving Suggestions
Stuffed cabbage pairs wonderfully with a side of crusty bread or a light salad. It’s a hearty meal that’s sure to satisfy!
Variations
- Vegetarian Option: Substitute the meat with a mixture of cooked lentils, mushrooms, and spices for a delicious vegetarian version.
- Spicy Twist: Add crushed red pepper flakes to the filling or sauce for a bit of heat.
- Different Grains: Substitute rice with quinoa or cauliflower rice for a different texture.
This Stuffed Cabbage recipe is a classic comfort food that brings warmth and satisfaction to the table. Enjoy this hearty dish with family and friends!