Stuffed Cabbage Rolls

Step-by-Step Cooking Instructions

1. Prepare the Sauce [00:16]

• Sauté half of the diced onion with olive oil, salt, pepper, red pepper flakes, oregano, and thyme in a skillet.
• Add garlic and cook until fragrant.
• Pour in crushed tomatoes and swirl some beef broth in the empty can to gather remaining juices; add this to the skillet along with 1 cup of tomato sauce.
• Season with salt, pepper, a pinch of sugar, and a splash of vinegar. Simmer on low heat.

2. Prepare the Cabbage [00:31]

• While the sauce simmers, blanch cabbage leaves in boiling water for a few minutes until tender.

3. Prepare the Filling [00:35]

• In a bowl, combine ground beef with salt, pepper, red pepper flakes, the remaining chopped onion, smoked paprika, cumin, minced garlic, chopped parsley, cooked rice, and one egg.
• Mix well until everything is combined.

4. Assemble and Cook [00:44]

• Shape the meat mixture into logs (about 3-4 tablespoons each).
• Place a log on one end of a cabbage leaf, roll it up like a burrito, tucking in the sides.
• Line the bottom of a pot with broken or leftover cabbage leaves and spread a spoonful of the sauce on top.
• Arrange the cabbage rolls in the pot and pour the remaining sauce over them.
• Cover and bake at 350°F for 1 hour to 1 hour and 20 minutes.
• Serve hot with a dollop of spiced yogurt and fresh dill.