# Components:
→ Cabbage Rolls
01 - 1 large head green cabbage
02 - 1.1 lbs ground beef
03 - 2/3 cup uncooked long-grain white rice
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 large egg
07 - 2 tablespoons fresh parsley, chopped
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
→ Tomato Sauce
10 - 3 cups tomato passata or crushed tomatoes
11 - 2 tablespoons tomato paste
12 - 1 medium onion, finely chopped
13 - 2 cloves garlic, minced
14 - 1 tablespoon sugar
15 - 1 teaspoon dried thyme
16 - 1 tablespoon vegetable oil
17 - Salt and pepper to taste
# Method:
01 - Preheat oven to 350°F. Bring a large pot of salted water to a boil. Remove cabbage core carefully and lower entire head into boiling water. Simmer 8-10 minutes, gently loosening and removing leaves as they soften. Set aside 12-14 large leaves to cool.
02 - Heat vegetable oil in a medium saucepan over medium heat. Sauté chopped onion and garlic until softened, approximately 3 minutes. Stir in tomato paste and cook 1 minute. Add tomato passata, sugar, dried thyme, salt, and pepper. Simmer for 10 minutes, then set aside.
03 - In a small pot, cook rice in boiling water for 5 minutes until half-cooked. Drain and allow to cool slightly.
04 - In a large mixing bowl, combine ground beef, par-cooked rice, chopped onion, minced garlic, egg, fresh parsley, salt, and black pepper. Mix thoroughly until well incorporated.
05 - Place one cabbage leaf on a flat surface. Position 2-3 tablespoons filling near the stem end. Fold sides over filling and roll tightly toward the tip. Repeat with remaining leaves and filling mixture.
06 - Spread thin layer of tomato sauce on bottom of large ovenproof baking dish. Arrange cabbage rolls seam side down in single layer. Pour remaining sauce evenly over rolls and cover tightly with foil or lid.
07 - Bake covered for 1 hour at 350°F. Remove foil in final 15 minutes if a thicker sauce is desired. Allow to cool slightly before serving and garnish with fresh parsley if desired.
