Ingredients:
For the Cabbage Rolls (for stuffed cabbage):
1 medium cabbage head
1 lb (450 g) ground beef or beef/lamb mix
1 small onion, finely chopped
2 garlic cloves, minced
½ cup uncooked rice
2 tbsp tomato paste
1 tbsp chopped parsley
1 tsp paprika
½ tsp cumin
Salt & pepper to taste
Vegetable Bed (vegetable layer):
1 large onion, sliced
2 carrots, sliced
1 bell pepper, sliced
2 tomatoes, sliced
3–4 garlic cloves
2 bay leaves
Cooking Sauce:
3 cups broth (vegetable or chicken)
2 tbsp tomato paste
1 tbsp lemon Juice
Salt & Pepper
Optional: A pinch of sugar to balance acidity
Recipe:
Preparing the Cabbage:
Boil water in a large pot and gradually remove the cabbage leaves until they soften.
Cut off the thick vein from each leaf to obtain a soft, pliable leaf for rolling.
Preparing the Filling:
Mix the ground meat, onion, garlic, rice, tomato paste, parsley, paprika, cumin, salt, and pepper.
Rolling the Leaves: Place a spoonful of the filling at one end of a leaf and roll it up tightly, folding in the sides.
Preparing the Vegetable Layer:
In a wide pot, place the onion, carrots, peppers, tomatoes, garlic, and bay leaves as the bottom layer.
Arranging the Stuffed Cabbage: Arrange the cabbage rolls tightly on top of the vegetable layer, then place a small plate on top to prevent them from unraveling during cooking.
Adding the Broth: Mix the broth with the tomato paste, lemon juice, and spices, and pour it over the cabbage rolls until it is two-thirds covered.
Cooking: Cover the pot and bring to a boil, then reduce the heat and simmer for 60–75 minutes, or until the rice and meat are tender and the leaves are soft.
Serving: Gently invert the pot or serve as is on a bed of vegetables, garnished with a squeeze of lemon and some parsley.