- 1 large head of cabbage
- 1 pound ground beef
- 1 cup cooked rice
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- Preheat your oven to 350°F (175°C).
- Carefully remove the leaves from the cabbage and blanch them in boiling water until soft, about 2-3 minutes.
- In a large bowl, combine the ground beef, cooked rice, onion, garlic, salt, and pepper.
- Take a cabbage leaf, place a portion of the meat mixture at the base, and roll it up tightly, tucking in the sides.
- Repeat until all the meat mixture is used.
- In a large skillet, heat olive oil over medium heat, then add the tomato sauce, diced tomatoes, sugar, and oregano. Stir well.
- Spread a layer of the tomato mixture on the bottom of a baking dish.
- Place the stuffed cabbage rolls seam-side down in the dish and cover with the remaining tomato mixture.
- Cover with foil and bake in the preheated oven for 1 hour.
- Remove the foil and bake for an additional 15 minutes.
Notes
- For a vegetarian option, substitute the ground beef with lentils or mushrooms.
- Feel free to add spices to the meat mixture for additional flavor.
- Author: Souzan
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free