A classic family dish, hearty and full of flavor 💛
Perfect for Sunday lunches, large gatherings, or meals to prepare in advance.
📝 Ingredients (6-8 servings)
For the cabbage rolls:
2 large heads of green cabbage
Salted water (for boiling the leaves)
For the filling:
2 lbs (≈ 900 g) ground beef
3 cups cooked (cooled) rice
1 egg
1 teaspoon minced garlic
1 tablespoon chopped fresh parsley
2 onion slices, finely diced
¼ cup tomato sauce (for the meat)
Salt and pepper, to taste
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For the sauce:
1 (15 oz/425 g) can of tomato sauce
1 (28 oz/796 g) can of crushed tomatoes
👩🍳 Detailed Preparation
🔥 Step 1: Prepare the cabbage leaves
Bring a large pot of salted water to a boil.
Carefully remove the core from the cabbage.
Submerge a whole head of cabbage in the boiling water.
Using tongs, separate the leaves one by one as they soften.
Drain them and let them cool slightly.
👉 Tip: If some leaves are very large, you can cut them in half.
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