cabbage rolls

Ingredients

For the cabbage rolls

1 large green/white cabbage
500 g (1.1 lb) ground beef, or beef + pork
1 cup cooked rice
1 medium onion, finely diced
3 cloves garlic, minced
1 egg
1 tsp salt
1 tsp paprika
½ tsp black pepper
1 tsp dried oregano or Italian seasoning
2 tbsp chopped fresh parsley
For the sauce
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
400 g (14 oz) crushed tomatoes
2 tbsp tomato paste
1 cup (240 ml) beef or chicken stock
1 tsp paprika
½ tsp dried oregano
½ tsp sugar, optional
Salt and pepper to taste
For the top
100–150 g (1–1½ cups) shredded mozzarella or cheddar
2 tbsp grated Parmesan, optional
Chopped parsley for garnish

Method

Prepare the cabbage.
Bring a large pot of salted water to a boil. Remove the tough outer leaves from the cabbage. Carefully place the whole cabbage in the boiling water for about 2–3 minutes, then peel off the softened leaves. Repeat until you have about 15–20 good leaves.
Make the filling.
Mix the ground meat, cooked rice, onion, garlic, egg, salt, paprika, pepper, oregano and parsley until just combined. Don’t overmix.
Make the sauce.
Heat the olive oil and sauté the onion for 3–4 minutes. Add garlic and cook for 30 seconds. Add crushed tomatoes, tomato paste, stock, paprika, oregano, sugar, salt and pepper. Simmer for 10 minutes.
Roll the cabbage.
Cut away the thick central vein from each cabbage leaf. Place roughly 2–3 tablespoons of filling near the bottom of each leaf. Fold the sides inward and roll tightly into a cylinder.
Arrange the rolls.
Spread some tomato sauce over the bottom of a large baking dish. Place the cabbage rolls seam-side down, packed closely together. Pour the remaining sauce over them.
Cover and bake.
Cover tightly with foil and bake at 180°C / 350°F for 60–70 minutes.
Add the cheese.
Remove the foil and sprinkle generously with mozzarella and Parmesan. Increase the oven to 200°C / 400°F and bake another 10–15 minutes, until the cheese is golden and bubbling.
Rest and serve.
Let them rest for 10 minutes, then sprinkle with fresh parsley.
Tip for getting the appearance in your photo: arrange a few extra cabbage leaves around the edges of the dish, spoon plenty of sauce over the rolls, and use a generous layer of cheese during the final 10 minutes. The browned, slightly crispy cabbage edges are what give it that distinctive look.

Conclusion
These baked stuffed cabbage rolls are a hearty, comforting meal with tender cabbage, flavorful meat-and-rice filling, rich tomato sauce, and a golden layer of melted cheese. They’re perfect for a family dinner and can be prepared ahead of time and reheated easily. Serve them warm with fresh parsley and a side of salad, bread, or roasted vegetables for a complete meal.