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.
