A great family classic, generous and full of flavours 💛
Perfect for Sunday meals, large gatherings or dishes to prepare in advance.
📝 Ingredients (6 to 8 servings)
For the cabbages:
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2 large heads of green cabbage
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Salted water (for cooking the leaves)
For the joke:
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2 lb (≈ 900 g) of ground beef
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3 cups of cooked (cooled) rice
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1 egg
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1 teaspoon of chopped garlic
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1 tablespoon of chopped fresh parsley
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2 slices of onion, cut into small dice
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¼ cup tomato sauce (for the meat)
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Salt and pepper, to taste
Read more on the next page >>
For the sauce:
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1 can of 15 oz (425 g) tomato sauce
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1 can ( 28 oz/796 g) of crushed tomatoes
👩🍳 Detailed preparation
🔥 Step 1: Prepare the cabbage leaves
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Bring a large pot of salted water to a boil.
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Carefully remove the core of the cabbage.
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Plunge a whole head of cabbage into boiling water.
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Using tweezers, detach the leaves one by one as they soften.
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Drain them and let them cool slightly.
👉 Tip : If some leaves are very large, you can cut them in half.
Read more on the next page >>
✂️ Step 2: Prepare the leaves
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Using a sharp knife, remove the hard part (the thick rib) at the base of each leaf to make rolling easier.
🥩 Step 3: Prepare the stuffing
In a large bowl, mix thoroughly:
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Ground beef
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cooked rice
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the egg
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garlic
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parsley
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diced onion
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tomato sauce (¼ cup)
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salt and pepper
Read more on the next page >>
👉 Mix by hand or with a spoon until you obtain a homogeneous stuffing, but without overworking it so that it remains tender.
🌯 Step 4: Form the stuffed cabbage rolls
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Place a small amount of stuffing (sausage size) in the center of a sheet.
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Fold in the sides, then roll tightly like a fajita .
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Place the roll seam-side down in a casserole dish.
👉 Line the bottom of the dish with:
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a little tomato sauce
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1 or 2 cabbage leaves
➡️ This prevents the stuffed cabbages from sticking or burning.
Read more on the next page >>
🍅 Step 5: Add the sauce
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Pour the crushed tomatoes and the remaining tomato sauce over the stuffed cabbages.
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Make sure they are well coated.
🔥 Step 6: Slow and perfect cooking
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Cover the dish (lid or aluminum foil).
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Bake at 375°F (190°C) for 75 minutes .
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Then lower the temperature to 325°F (165°C) and continue baking for another 90 minutes , until:
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the cabbage should be ultra tender
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the sauce was thick and fragrant
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Read more on the next page >>
👉 Baste the cabbages with the sauce every hour for extra tenderness.
🍽️ Service
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Serve piping hot, topped with tomato sauce.
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Delicious with:
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fresh bread
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mashed potatoes
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or simply as it is 😍
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💡 Tips & variations
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🥩 Replace some of the beef with ground pork for more flavor
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🌶️ Add paprika, thyme or bay leaf to the sauce
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❄️ Freezes very well (even better reheated the next day!)
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🍋 A touch of cream or lemon on the plate enhances the flavors
For more detailed instructions, please click the button below.
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