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1. **Prepare the Cabbage:**
– Bring a large pot of water to a boil. Carefully remove the core from the cabbage. Place the cabbage head in the boiling water and cook for about 2-3 minutes, or until the outer leaves are softened. Remove the cabbage from the water and gently peel off the softened leaves. Return the cabbage to the boiling water if needed to soften more leaves. You will need about 12 large leaves for this recipe. Set the leaves aside to cool slightly.
2. **Prepare the Filling:**
– In a large bowl, combine the ground beef, uncooked rice, chopped onion, minced garlic, egg, salt, pepper, paprika, and parsley. Mix well with your hands or a spoon until all ingredients are thoroughly combined.
3. **Prepare the Tomato Sauce:**
– In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, until softened. Add the minced garlic and cook for another minute. Stir in the crushed tomatoes, tomato sauce, tomato paste, sugar, oregano, thyme, salt, pepper, and water or beef broth. Bring the sauce to a simmer and cook for about 10 minutes to blend the flavors. Remove from heat.
4. **Assemble the Cabbage Rolls:**
– Preheat your oven to 350°F (175°C). Spread a thin layer of the tomato sauce over the bottom of a large baking dish.
– Lay a cabbage leaf on a flat surface. Place about 1/4 cup of the meat mixture near the stem end of the leaf. Fold the sides of the leaf over the filling and roll it up from the stem end to enclose the filling completely. Place the rolled cabbage, seam-side down, in the prepared baking dish. Repeat with the remaining leaves and filling.
5. **Bake the Cabbage Rolls:**
– Pour the remaining tomato sauce over the cabbage rolls, making sure to cover them evenly. Cover the baking dish tightly with aluminum foil.
– Bake in the preheated oven for 1.5 to 2 hours, or until the cabbage is tender and the filling is cooked through. If desired, uncover the dish for the last 15 minutes of baking to slightly thicken the sauce and lightly brown the top.
6. **Serve:**
– Remove the stuffed cabbage rolls from the oven and let them cool for a few minutes. Serve hot, spooning additional sauce over each roll. Garnish with extra chopped parsley if desired.
### Tips:
– **Cabbage preparation:** Freezing the whole cabbage head overnight and thawing it before use is an alternative method to soften the leaves without boiling.
– **Make ahead:** You can prepare the cabbage rolls up to the baking step and refrigerate them for up to 24 hours or freeze them for up to 3 months. Bake directly from the refrigerator or thaw overnight in the refrigerator before baking.
– **Serve with:** Stuffed cabbage rolls are great with a side of mashed potatoes, crusty bread, or a simple green salad.
Enjoy your **Stuffed Cabbage Rolls**—a delicious, traditional dish that’s sure to warm you up!
