# Components:
→ For the Cabbage Rolls
01 - 1 large head green cabbage
02 - 1.1 lbs ground beef
03 - 2/3 cup uncooked long-grain white rice
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 large egg
07 - 2 tbsp fresh parsley, chopped
08 - 1 tsp salt
09 - 1/2 tsp black pepper
→ For the Tomato Sauce
10 - 3 cups tomato passata or crushed tomatoes
11 - 2 tbsp tomato paste
12 - 1 medium onion, finely chopped
13 - 2 cloves garlic, minced
14 - 1 tbsp sugar
15 - 1 tsp dried thyme
16 - 1 tbsp vegetable oil
17 - Salt and pepper to taste
# Method:
01 - Preheat oven to 350°F.
02 - Bring a large pot of salted water to a boil. Carefully remove the core from the cabbage. Lower the cabbage into the boiling water and simmer for 8-10 minutes, gently loosening and removing the leaves as they soften. Set aside 12-14 large leaves to cool.
03 - Heat oil in a pan over medium heat. Sauté onion and garlic for the sauce until softened, about 3 minutes. Add tomato paste and cook for 1 minute. Stir in tomato passata, sugar, thyme, salt, and pepper. Simmer for 10 minutes then set aside.
04 - In a small pot, cook rice in boiling water for 5 minutes until half-cooked. Drain and let cool slightly.
05 - In a large bowl, combine ground beef, par-cooked rice, chopped onion, minced garlic, egg, parsley, salt, and black pepper. Mix until well combined.
06 - Place a cabbage leaf on a flat surface. Add 2-3 tablespoons of filling near the stem end. Fold the sides over the filling and roll up tightly. Repeat with remaining leaves and filling.
07 - Spread a thin layer of tomato sauce on the bottom of a large ovenproof dish. Arrange cabbage rolls seam side down in a single layer.
08 - Pour remaining tomato sauce evenly over the rolls. Cover tightly with foil or a lid.
09 - Bake for 1 hour. Remove foil in the last 15 minutes for a thicker sauce if desired.
10 - Let cool slightly before serving. Garnish with extra parsley if desired.
