ingredients
1 large cabbage head
500g ground beef or lamb (or a mix)
1 cup uncooked rice
1 onion, finely chopped
2 cloves garlic, minced
Salt and pepper to taste
1 tsp paprika (optional)
1 tbsp tomato paste
2 cups tomato sauce or crushed tomatoes
2 tbsp olive oil or butter
Juice of 1 lemon (optional)
Water or broth for cooking
Preparation Method :
Prepare the cabbage:
Bring a large pot of water to a boil. Remove the core of the cabbage and boil the whole head for a few minutes until the leaves soften and can be easily separated. Set the leaves aside to cool.
Make the filling:
In a bowl, mix the ground meat, uncooked rice, chopped onion, garlic, salt, pepper, paprika, and a tablespoon of tomato paste.
Stuff the leaves:
Cut the thick vein from each cabbage leaf. Place a spoonful of the filling on each leaf, roll it tightly, and tuck in the sides.
Arrange in a pot:
Line the bottom of a deep pan with leftover cabbage leaves. Place the rolls tightly next to each other in layers.
Add the sauce:
Mix the tomato sauce with a little water or broth, add lemon juice and olive oil or butter, then pour over the rolls until nearly covered.
Cook:
Cover the pot, bring to a boil, then reduce heat and simmer for about 45–60 minutes, or until the cabbage is tender and the rice is cooked.
Serve:
Let it rest a bit before serving. You can serve it with yogurt or br
