Instructions
1. Prepare the cabbage leaves
- Core the cabbage and carefully separate the leaves.
- Blanch leaves in boiling water for 2–3 minutes until soft.
- Drain and set aside.
2. Make the filling
- In a bowl, mix ground meat, cooked rice, onion, egg, salt, pepper, and paprika until well combined.
3. Assemble the rolls
- Place 2–3 tbsp of filling in the center of each cabbage leaf.
- Fold sides over and roll tightly.
4. Cook the cabbage rolls
- In a large pot or deep skillet, melt butter or heat oil.
- Spread a little tomato sauce on the bottom.
- Place cabbage rolls seam-side down.
- Pour remaining tomato sauce and broth over the rolls.
- Sprinkle sugar, paprika, salt, and pepper.
- Cover and simmer 45–60 minutes on low heat, until cabbage is tender and filling is cooked.
5. Serve
- Serve hot with extra sauce on top.
- Optional: garnish with chopped parsley or a dollop of sour cream.
⭐ Tips
- Use the outer, larger cabbage leaves for easier rolling.
- For extra flavor, add garlic or smoked paprika to the sauce.
- Rolls can also be baked in the oven at 350°F (175°C) covered for 50–60 minutes.
- Make ahead: they taste even better the next day after the flavors meld.
If you want, Ashley, I can make:
📌 A short Facebook post
🎥 A Darija-style cooking video script
📝 A printable blog recipe card
Do you want me to do that?
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