🥣 Instructions
1. Prepare the Cabbage
- Bring a large pot of salted water to a boil.
- Carefully remove the whole core of the cabbage.
- Place cabbage in boiling water for 5–8 minutes, until soft enough to peel leaves.
- Remove and separate 12–14 leaves.
2. Make the Filling
In a bowl, combine:
- Ground meat
- Cooked rice
- Onion
- Garlic
- Egg
- Parsley
- Paprika
- Salt & pepper
Mix until well combined.
3. Fill & Roll
- Place 2–3 tbsp filling on each leaf.
- Fold sides in and roll tightly.
- Place seam-side down in a large pot or baking dish.
4. Make the Sauce
- Heat oil in a pan.
- Add tomato sauce, broth, lemon juice, sugar, paprika, salt, and pepper.
- Simmer 5 minutes.
5. Cook
Option A — Stovetop:
- Pour sauce over rolls.
- Cover and simmer on low for 1.5–2 hours.
Option B — Oven:
- Cover tightly with foil.
- Bake at 180°C / 350°F for 1.5 hours.
6. Serve
Serve warm with:
- Sour cream
- Bread
- Mashed potatoes
💡 Tips
- Don’t overcook cabbage; you want it flexible, not mushy.
- Mix beef with pork for more flavor.
- Add chili flakes for a spicy version.
⏳ Storage
Keeps well in the fridge for 3 days.
Freezes beautifully for up to 2 months.
If you want, I can turn this into a short viral post, Pinterest pin, or step-by-step Facebook reel script — just tell me!
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