Ingredients :
1 big head of cabbage
1 pound ground beef
1 cup of cooked rice
1 onion, finely chopped
2 cloves of garlic, minced
1 can (15 oz) tomato sauce
1 can of diced tomatoes (14.5 oz)
1 tablespoon of Worcestershire sauce
1 teaspoon of dried oregano
1 teaspoon of paprika
Salt and pepper to taste
Minced fresh parsley (for garnish)
Instructions:
Carrying a large pan of boiling water. Carefully remove the cabbage stalk and place the entire head in boiling water for about 2-3 minutes, or until the leaves are tender. Remove the cabbage and let it cool slightly. Gently remove 12 leaves and put them aside.
In a large salad bowl, combine ground beef, cooked rice, chopped onion, minced garlic, Worcestershire sauce, oregano, paprika, salt and pepper. Mix until you get a homogeneous blend.
Place approximately 2-3 tablespoons of the meat mixture into the center of each cabbage leaf. Fold the sides and roll firmly starting at the end of the rod. Fixing with toothpaste if necessary.
Preheat the oven to 350 ° F (175 ° C). In a large baking dish, spread a thin layer of tomato sauce on the bottom. Arrange the stuffed cabbage rolls, seam side down, in the dish. Pour the rest of the ketchup and diced tomatoes on top.
Cover the dish with aluminum foil and bake for 45 to 50 minutes, or until the meat is well cooked through and the cabbage is tender.
Garnish with fresh parsley before serving.
Prep: 20 minutes | Bake: 50 minutes | Total time: 1 hour 10 minutes
Kcal : 320 kcal | Portions : 6 portions