1. Prep the cabbage:
Bring a large pot of water to a boil.
Carefully remove the core from the cabbage head.
Blanch the cabbage in boiling water for 3–5 minutes until outer leaves are pliable. Remove and let cool. Peel off 10–12 large leaves.
2. Make the filling:
In a skillet, heat olive oil. Sauté onion and garlic until soft (2–3 minutes).
In a large bowl, combine the cooked rice, ground meat, sautéed onion and garlic, egg, salt, pepper, and paprika. Mix well.
3. Stuff the rolls:
Lay a cabbage leaf flat, place 2–3 tablespoons of filling in the center, and roll up like a burrito (tuck in the sides).
Repeat until all filling is used.
4. Assemble and cook:
In a bowl, combine tomato sauce, tomato paste, sugar, and broth. Stir.
In a large baking dish or Dutch oven, spread a thin layer of sauce.
Arrange the cabbage rolls seam-side down. Pour remaining sauce over the rolls.
Cover tightly with foil or lid.
5. Bake:
Bake at 350°F (175°C) for 1 hour to 1 hour 15 minutes, until meat is cooked and cabbage is tender.
1. Prep the cabbage:
Bring a large pot of water to a boil.
Carefully remove the core from the cabbage head.
Blanch the cabbage in boiling water for 3–5 minutes until outer leaves are pliable. Remove and let cool. Peel off 10–12 large leaves.
2. Make the filling:
In a skillet, heat olive oil. Sauté onion and garlic until soft (2–3 minutes).
In a large bowl, combine the cooked rice, ground meat, sautéed onion and garlic, egg, salt, pepper, and paprika. Mix well.
3. Stuff the rolls:
Lay a cabbage leaf flat, place 2–3 tablespoons of filling in the center, and roll up like a burrito (tuck in the sides).
Repeat until all filling is used.
4. Assemble and cook:
In a bowl, combine tomato sauce, tomato paste, sugar, and broth. Stir.
In a large baking dish or Dutch oven, spread a thin layer of sauce.
Arrange the cabbage rolls seam-side down. Pour remaining sauce over the rolls.
Cover tightly with foil or lid.
5. Bake:
Bake at 350°F (175°C) for 1 hour to 1 hour 15 minutes, until meat is cooked and cabbage is tender.
