Step 1: Prep the Cabbage Leaves
Fill a large pot with water and bring it to a boil. Remove the outer tough leaves from the cabbage and set aside. Place the whole cabbage in the boiling water, stem-side up, and let it simmer for about 5–7 minutes, or until the outer leaves are soft enough to peel off. Carefully remove each softened leaf, trimming the thick ribs slightly if needed. Repeat until all usable leaves are prepared. Set aside.
Pro Tip: Save the leftover cabbage core and remaining leaves to chop and add to the tomato sauce for added flavor and nutrition.
Step 2: Make the Filling
In a large mixing bowl, combine the ground beef, cooked rice, grated Parmesan cheese, chopped onion, minced garlic, egg (if using), oregano, basil, salt, and pepper. Mix everything together gently but thoroughly, being careful not to overwork the mixture.
Step 3: Assemble the Cabbage Rolls
Lay one cabbage leaf flat on a clean surface. Place about 2–3 tablespoons of the filling near the base of the leaf. Fold the sides of the leaf inward over the filling, then roll it up tightly like a burrito. Repeat with the remaining leaves and filling.
Step 4: Prepare the Tomato Sauce
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3–4 minutes. Stir in the minced garlic and cook for another minute, being careful not to burn it.
Add the crushed tomatoes, tomato paste, sugar, thyme, bay leaf, salt, and pepper to the skillet. Stir well to combine, then bring the sauce to a simmer.
Step 5: Cook the Cabbage Rolls
Arrange the stuffed cabbage rolls seam-side down in the skillet or baking dish, tucking them snugly together so they don’t unravel during cooking. Pour the tomato sauce evenly over the rolls, ensuring they’re fully submerged or at least partially covered.
Continued on next page 👇(page 3)👇
