🥬 Ingredients
For the cabbage rolls:
1 large green cabbage
500 g ground beef (or mix beef & lamb)
1 cup cooked rice
1 small onion, finely chopped
2 cloves garlic, minced
1 egg
2 tbsp chopped parsley
1 tsp paprika
1 tsp salt
½ tsp black pepper
1 tsp cumin (optional)
For the vegetable bed:
1 onion, sliced
1 carrot, sliced
1 zucchini, sliced
1 bell pepper, sliced
2 tbsp olive oil
Salt & pepper to taste
For the sauce:
2 cups tomato sauce (or blended fresh tomatoes)
1 tbsp tomato paste
1 tsp sugar
1 tsp dried oregano or thyme
1 cup water or broth
👩🍳 Instructions
- Prepare the cabbage
Bring a large pot of water to a boil.
Carefully remove cabbage leaves and blanch them for 2–3 minutes until soft.
Trim the thick stem part so they’re easy to roll. - Make the filling
In a bowl, mix:
Ground meat
Cooked rice
Onion, garlic
Egg, parsley
Spices (salt, pepper, paprika, cumin)
Mix well until combined. - Roll the cabbage
Place a spoonful of filling in each cabbage leaf.
Fold the sides in and roll tightly like a wrap.
Repeat until all filling is used. - Prepare the vegetable bed
In a large pot or deep pan:
Heat olive oil
Add onion, carrot, zucchini, and bell pepper
Sauté for 5–7 minutes until slightly softened
Spread them evenly on the bottom. - Arrange and cook
Place cabbage rolls seam-side down over the vegetables. - Make the sauce
Mix tomato sauce, tomato paste, sugar, herbs, and water/broth.
Pour over the cabbage rolls (they should be mostly covered). - Simmer
Cover and cook on low heat for 45–60 minutes
(or bake at 180°C for about 1 hour)
Rolls should be tender and flavorful.
🍽️ Serving Tips
Serve hot with fresh bread or a side of yogurt.
Even better the next day—the flavors deepen!