Ingredients
Scale
- 1 large head of green cabbage
- 1 lb ground beef (or a beef/pork blend)
- 1 cup cooked white rice
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 egg, lightly beaten
- 1 can (15 oz) tomato sauce
- 1/2 cup beef or vegetable broth
- 1 tablespoon brown sugar (optional, for sweetness)
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Step 1: Soften the Cabbage Leaves: Bring a large pot of salted water to a boil. Remove the core of the cabbage with a sharp knife. Carefully place the whole head of cabbage into the boiling water for about 5 minutes. As the outer leaves soften, peel them off one by one with tongs and set them aside on a paper towel to drain. If the inner leaves are still tough, return the head to the water for another few minutes until all large leaves are pliable.
- Step 2: Prepare the Meat Filling: In a large mixing bowl, combine the ground beef, cooked rice, diced onion, minced garlic, beaten egg, dried oregano, salt, and pepper. Use your hands to mix everything thoroughly until the ingredients are evenly distributed. Do not overwork the meat, or the filling may become too dense.
- Step 3: Roll the Cabbage: Lay a softened cabbage leaf flat on a clean surface. If the central rib of the leaf is very thick, shave it down with a knife so it’s easier to fold. Place about 2 to 3 tablespoons of the meat mixture near the stem end of the leaf. Fold the sides inward and roll the leaf up tightly, similar to a burrito. Repeat this process until all the filling is used.
- Step 4: Prepare the Sauce and Bake: Preheat your oven to 350°F (175°C). In a small bowl, whisk together the tomato sauce, broth, brown sugar, and apple cider vinegar. Spread a thin layer of this sauce at the bottom of a 9×13 inch baking dish. Arrange the cabbage rolls seam-side down in the dish. Pour the remaining sauce over the top, covering every roll. Cover the dish tightly with aluminum foil.
- Step 5: Final Cooking and Resting: Bake the rolls in the preheated oven for 60 minutes. The cabbage should be tender and the meat fully cooked through. Remove the foil for the last 10 minutes of baking if you prefer a slightly thicker sauce. Let the dish rest for 5 to 10 minutes before serving to allow the juices to settle.
- Cook Time: 80 minutes