Roasted Stuffed Cabbage
Ingredients:

1 large head of cabbage (approx. 1 kg)
500g ground meat (pork, beef, or a mix)
1 large onion, chopped (approx. 150g)
1 cup cooked rice (approx. 180g)
1 egg
2 tbsp tomato paste
1 tsp paprika
1/2 tsp garlic powder
Salt and pepper to taste
500ml tomato sauce or passata
Fresh parsley, chopped (for garnish)

Instructions:

Prep Cabbage: Carefully remove the core from the cabbage. Blanch the whole head in boiling water until outer leaves soften. Peel off 6-8 large leaves. Chop remaining cabbage and reserve.

Make Filling: Combine ground meat, chopped onion, cooked rice, egg, tomato paste, paprika, garlic powder, salt, and pepper in a large bowl.

Assemble: Place cabbage leaves in a baking dish, overlapping slightly. Add meat filling to the center, forming a mound. Cover with remaining cabbage leaves, tucking them in.

Roast: Pour tomato sauce over the cabbage. Cover the dish and bake at 180°C (350°F) for 1.5-2 hours, or until cabbage is tender and filling is cooked through.

Serve: Garnish with fresh parsley. Serve with a dollop of mustard, if desired.

Nutrition (per serving, approximate):
Calories: 350
Protein: 25g
Fat: 15g
Carbs: 25g

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