Ingredients:
For the cabbage:
1 large green cabbage
Water for boiling
For the filling:
500 g (1 lb) ground beef (or beef & lamb mix)
1 cup uncooked rice
1 small onion, finely chopped
3 cloves garlic, minced
2 tablespoons parsley, chopped
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon dried oregano
For the sauce:
2 cups tomato sauce
1 tablespoon tomato paste
1 tablespoon olive oil
1 teaspoon sugar
½ teaspoon salt
½ teaspoon black pepper
1 cup water or broth
Instructions:
1. Prepare the cabbage:
Bring a large pot of water to a boil. Remove the core from the cabbage and place the whole head in the boiling water for about 5–8 minutes. Carefully peel off the softened leaves and set aside to cool.
2. Make the filling:
In a large bowl, combine ground meat, uncooked rice, onion, garlic, parsley, salt, pepper, paprika, and oregano. Mix well until everything is evenly combined.
3. Stuff and roll:
Place a cabbage leaf flat on a surface. Add 2–3 tablespoons of filling near the base of the leaf. Fold the sides inward and roll tightly like a burrito. Repeat with all leaves.
4. Prepare the sauce:
In a bowl, mix tomato sauce, tomato paste, olive oil, sugar, salt, pepper, and water.
5. Cook the cabbage rolls:
Place some leftover cabbage leaves at the bottom of a pot or baking dish. Arrange the stuffed rolls tightly in layers. Pour the tomato sauce over them.
Cover and cook:
On stovetop: Simmer on low heat for 60–75 minutes
OR
In oven: Bake at 180°C (350°F) for about 1 hour.
6. Serve:
Let rest for 10 minutes before serving. Garnish with parsley and serve warm.
Tips:
Add a squeeze of lemon juice for extra flavor.
You can use ground chicken or turkey instead of beef.
Best served with yogurt or fresh bread.
If you want, I can also give you: ✅ A short Facebook caption version
✅ A Darija translation
✅ A rice-only vegetarian version