Instructions
Remove the core of the cabbage carefully.
Boil the whole cabbage in salted water for 8–10 minutes until leaves soften.
Gently separate the leaves and set aside to cool.
Trim the thick vein of each leaf to make rolling easier.
How to Make
In a bowl, mix ground meat, rice, onion, garlic, olive oil, salt, pepper, paprika, cumin, and herbs.
Place a spoonful of filling on each cabbage leaf.
Roll tightly, folding in the sides to form neat rolls.
Arrange rolls seam-side down in a deep pot or baking dish.
Mix all sauce ingredients and pour over the rolls until mostly covered.
Cover and cook on low heat for 60–75 minutes, or bake at 180°C (350°F) for about 1 hour.
Variations
Vegetarian version: replace meat with rice, lentils, or mushrooms.
Add vegetables like grated carrots or zucchini to the filling.
Use grape leaves instead of cabbage for a different flavor.
Spice it up with chili flakes or harissa.
Tips
Choose large cabbage leaves to make rolling easier.
Do not overfill the leaves to prevent tearing.
Cook slowly for tender rolls and richer flavor.
Let the dish rest 10 minutes before serving for best taste.
Conclusion
Stuffed cabbage rolls are a timeless dish that brings comfort and rich flavor to the table. Whether classic or customized, they are perfect for family meals and special occasions alike.
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