Ingredients Print

Check off ingredients as you go

Makes about 20 rolls

• 1 white (or green) cabbage
• 500 g (1.1 lb) ground beef (minced beef, or another meat)
• 125 g (⅔ cup) uncooked rice
• 1 medium onion, grated
• 1 large egg
• 1 level Tbsp sweet paprika (or hot, if you like)
• 1 Tbsp tomato paste
• 1 small bunch flat-leaf parsley, finely chopped
• 2-3 cloves garlic, minced
• Salt, pepper

For the sauce

• 1 medium onion, finely chopped
• 2-3 cloves garlic
• 2 Tbsp olive oil
• 1 level Tbsp sweet paprika
• 1 tsp sugar (if needed, to balance the acidity of the tomatoes)
• 2 Tbsp tomato paste
• 1 can (400 g / 14 oz) crushed tomatoes
• 1 stalk celery with its leaves, thinly 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: the ground beef, rice, onion, egg, spices and herbs.

2. Cut the base off the cabbage and gently peel away the leaves without tearing them. In a wide pot, boil the washed cabbage leaves for 2 minutes. This softens them a little so they roll easily without breaking. Drain. Cut out the tough rib from each leaf (don’t throw them away, just cook them in the sauce and they’ll turn tender).

3. Shape the filling into small logs, place one on each cabbage leaf, fold in the sides and roll up like spring rolls.

4. In a large Dutch oven or a deep skillet, arrange the cabbage rolls, 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, try Yabraks, delicious stuffed romaine leaves.