Let leaves cool and pat dry.
Make the Filling:
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In a bowl, combine ground beef (or turkey), cooked rice, onion, egg, half the tomato sauce (save the rest for topping), garlic, salt, pepper, and optional herbs.
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Mix until just combined—don’t overwork.
Assemble Rolls:
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Place a cabbage leaf on a flat surface. Add 2–3 tablespoons filling near the stem end.
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Fold sides over the filling, then roll up (like a burrito) to enclose.
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Place seam side down in a greased baking dish.
Layer and Top:
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Place all rolls snuggly in the baking dish.
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Pour the rest of the tomato sauce over the rolls. (Optional: Add a drizzle of olive oil, more herbs, or extra chopped onion on top.)
Bake:
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Cover dish tightly with foil.
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Bake at 350°F (175°C) for 60–75 minutes, or until the meat is cooked through and cabbage is very tender.
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Remove foil in last 10 minutes for a thicker sauce or a bit more browning.
Serve:
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Garnish with parsley if you like.
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Serve hot! These reheat very well and leftovers are even better the next day.
Tips:
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Sub in ground chicken, pork, or a blend if desired.
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For more sauce, add extra tomato sauce to the bottom of the pan.
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Cooked in a slow cooker? 6–7 hours on low, covered.
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