- 1 large head of cabbage
- 1 pound ground beef
- 1 cup rice, cooked
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon paprika
- 2 cups beef broth
- Preheat the oven to 350°F (175°C).
- Carefully remove the cabbage leaves and boil them for 2-3 minutes until they are pliable.
- In a skillet, sauté the onion and garlic until softened.
- In a large bowl, combine the ground beef, cooked rice, sautéed onion and garlic, salt, pepper, and paprika. Mix well.
- Place a portion of the meat mixture on each cabbage leaf and roll tightly, tucking in the sides.
- Place the rolls seam side down in a baking dish.
- Pour beef broth and tomato sauce over the rolls and cover with foil.
- Bake for 1 hour, removing the foil for the last 15 minutes.
Notes
- For extra flavor, add some herbs like dill or parsley to the filling.
- These rolls can be made ahead of time and stored in the refrigerator before baking.
- Author: Souzan
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: Eastern European
- Diet: Omnivore