π₯ Instructions:
1οΈβ£ Prepare the Cabbage:
Bring a large pot of water to a boil. Carefully peel 10-12 large leaves off the cabbage. Blanch them in the boiling water for 1-2 minutes until softened. Remove and pat dry with a paper towel.
2οΈβ£ Make the Filling:
In a large bowl, combine ground beef, cooked rice, onion, garlic, egg, salt, pepper, and smoked paprika (if using). Mix until well combined.
3οΈβ£ Assemble the Rolls:
Lay a cabbage leaf flat. Place about 2 tablespoons of the filling in the center. Fold the sides over and roll tightly from the bottom up, like a burrito. Repeat with the remaining leaves and filling.
4οΈβ£ Make the Sauce:
In a bowl, mix together tomato sauce, diced tomatoes, broth, sugar, Worcestershire sauce, thyme, salt, and pepper.
5οΈβ£ Cook the Rolls:
Preheat your oven to 350Β°F (175Β°C). Spread a thin layer of sauce in the bottom of a large baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce over the rolls, ensuring theyβre well-coated. Cover with foil. Bake for 1 hour, or until the cabbage is tender and the filling is cooked through.
6οΈβ£ Serve:
Let the rolls cool slightly before serving. Garnish with fresh parsley if desired.
