Beef and Rice Stuffed Cabbage Rolls with Homemade Tomato Sauce
Ingredients (for 6 to 8 stuffed cabbage rolls):
For the cabbage leaves:
1 large head of curly or smooth green cabbage
Salted boiling water (for blanching)
For the stuffing:
500g ground beef
100g white rice (pre-cooked)
1 onion, finely chopped
2 cloves garlic, minced
1 egg (for thickening)
1 tbsp chopped fresh parsley
Salt, pepper, paprika, or sweet chili pepper
For the tomato sauce:
1 tbsp olive oil
1 onion, minced
2 cloves garlic
500ml tomato puree or chopped tomatoes
1 tbsp 1/4 teaspoon sugar (to reduce acidity)
1 bay leaf, 1 pinch of oregano
Salt, pepper
2 tablespoons fresh parsley, for finishing
Preparation:
1. Prepare the cabbage leaves
Carefully separate 8 to 10 large cabbage leaves.
Submerge them in a large pot of boiling salted water for 3 to 4 minutes, until softened. Drain and immerse in cold water. Drain again.
2. Prepare the stuffing
In a large bowl, combine the ground beef, cooked rice, onion, garlic, egg, parsley, salt, pepper, and paprika.
Mix well for a smooth texture.
3. Shape the stuffed cabbage rolls
Place a generous spoonful of stuffing in the center of each cabbage leaf.
Fold in the sides and roll to form a small, tightly sealed packet.
Repeat this process for each leaf.
4. Prepare the Tomato Sauce
In a saucepan, sauté the onion in olive oil. Add the garlic, then the tomato puree, sugar, bay leaf, oregano, salt, and pepper.
Simmer for 10 to 15 minutes over low heat.
5. Oven Cooking
Pour a little of the tomato sauce into a gratin dish.
Arrange the stuffed cabbage rolls tightly together.
Generously coat with the remaining tomato sauce.
Cover the dish with aluminum foil.
Bake in the oven at 180°C (fan-assisted) for 45 to 50 minutes.
Finishing
Remove the foil at the end of cooking to lightly brown the pasta.
Sprinkle with fresh parsley sprigs before serving.
Tip:
This dish can be prepared ahead of time and reheated: it's even better the next day, once the flavors have infused. It pairs well with country bread or mild mashed potatoes.