Stuffed Cabbage

👩‍🍳 Instructions:

1. Prepare the Cabbage
   • Bring a large pot of water to boil.
   • Carefully remove the core from the cabbage.
   • Boil the cabbage head for 5–10 minutes, leaf by leaf, until soft and pliable. Set aside to cool.
2. Make the Filling
   • In a bowl, combine ground meat, cooked rice, onion, garlic, egg, salt, pepper, and paprika. Mix well.
3. Stuff the Leaves
   • Take a cabbage leaf, place 1–2 tablespoons of filling in the center.
   • Fold the sides over the filling and roll tightly from the stem end.
4. Prepare the Sauce
   • In a skillet or saucepan, heat olive oil or butter.
   • Add tomato sauce, tomato paste, sugar, paprika, salt, and pepper. Stir to combine.
5. Cook the Rolls
   • Place stuffed cabbage rolls seam-side down in a large pot or baking dish.
   • Pour tomato sauce over the rolls.
   • Cover and simmer on low for 45–60 minutes (or bake at 350°F / 175°C for 45 minutes).
6. Serve
   • Serve hot, with a spoonful of sauce over the rolls.
   • Optional: garnish with sour cream for extra creaminess.

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💡 Tips:

• Use the inner, tender leaves for stuffing; outer leaves can be saved for layering in the pot.
• Add smoked bacon or sausage to the filling for a smoky flavor.
• Leftovers taste even better the next day!

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If you want, I can also share a slow-cooker version of stuffed cabbage — it’s perfect for busy days and the flavors become incredibly rich!

Do you want me to do that?