Certainly! Here’s a detailed recipe for Stuffed Cabbage Rolls:
INGREDIENTS:
For the Cabbage Rolls:
1 large head of cabbage
1 1/2 pounds ground beef (or a mix of beef and pork)
1 cup cooked rice
1 onion, finely chopped
2 cloves garlic, minced
1 egg, beaten
1 can (14 oz) crushed tomatoes
1 teaspoon paprika
1 teaspoon dried oregano
Salt and pepper to taste
2 tablespoons olive oil
For the Sauce:
1 can (28 oz) crushed tomatoes
1 cup beef or vegetable broth
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
Salt and pepper to taste
INSTRUCTIONS:
Preparing the Cabbage Leaves:
Fill a large pot with water and bring it to a boil.
Carefully core the cabbage and place it in the boiling water for about 2-3 minutes until the outer leaves soften.
Using tongs, remove the softened leaves and place them on a clean towel to cool.
Making the Filling:
In a skillet over medium heat, add olive oil. Sauté the chopped onion until translucent, then add the minced garlic and cook for another minute.
Add the ground beef (or beef-pork mix) to the skillet and cook until browned. Drain any excess fat.
Transfer the meat mixture to a large bowl. Add cooked rice, beaten egg, crushed tomatoes, paprika, oregano, salt, and pepper. Mix thoroughly.
Rolling the Cabbage Rolls:
