Ingredients

Check off ingredients as you go

For about 20 leaves

• 1 white (or green) cabbage
• 500g (1 lb) ground beef (or other meat)
• 125g (⅔ cup) uncooked rice
• 1 medium onion, grated
• 1 egg
• 1 level tablespoon sweet paprika (or hot if you like)
• 1 tablespoon tomato paste
• 1 small bunch flat-leaf parsley, chopped
• 2-3 garlic cloves, minced
• Salt, pepper

For the sauce

• 1 medium onion, finely chopped
• 2-3 garlic cloves
• 2 tablespoons olive oil
• 1 level tablespoon sweet paprika
• 1 teaspoon sugar (if needed, to adjust tomato acidity)
• 2 tablespoons tomato paste
• 1 can (400g/14 oz) crushed tomatoes
• 1 celery stalk with leaves, finely sliced (optional)
• the cabbage ribs
• Salt, pepper

If you change the number of serving, consider adjusting cooking times!

1. In a large bowl, mix all the filling ingredients: ground meat, rice, onion, egg, spices and herbs.

2. Cut the base of the white cabbage and carefully detach the leaves without tearing them. In a large pot, boil the cleaned cabbage leaves for 2 minutes. This will soften them slightly so they roll easily without breaking. Drain. Cut out the tough cabbage rib (don’t discard - just add them to cook in the sauce, they’ll become tender).

3. Form sausage shapes with the filling, place one on each cabbage leaf, fold in the sides and roll like spring rolls.

4. In a large Dutch oven or deep skillet, arrange the stuffed cabbages then gently pour the sauce over them. Bring to a boil, then lower the heat and simmer covered over medium heat for about 1 hour.

Variations

For a Tunisian version, with romaine lettuce leaves instead of cabbage and a more Mediterranean filling, discover Yabraks, delicious stuffed romaine lettuce leaves.