Cut the Cabbage This Way – The Most Practical Stuffed Cabbage Method This recipe is easy and quick, and it feels light and comforting at the same time. I made it at home and everyone loved how simple and practical it is. If you enjoy homemade food without stress, try it right away!
Ingredients Needed
Before getting started, make sure you have everything ready:
1 large cabbage
500 g ground meat (about 1.1 lb)
1 glass of rice (120 g / about ½ cup)
½ bunch parsley
1 onion
5 g black pepper (1 tsp)
7 g paprika (1½ tsp)
8 g salt (1½ tsp)
1 garlic clove
1 tablespoon tomato paste (10 g / 1 tbsp)
80 ml olive oil (about ⅓ cup)
2 teaspoons tomato paste (10 g / 2 tsp)
5 tablespoons sunflower oil (5 tbsp)
Instructions
1. Cut the Cabbage
Take a large cabbage and cut it lengthwise into three equal parts. Then cut the cabbage as shown in the instructions, making sure the leaves are similar in size and removing the cut pieces.
2. Prepare the Cabbage Leaves
In a pot of boiling water, squeeze in one lemon and submerge the cabbage leaves. Let them soften, then remove and allow them to cool.
3. Prepare the Filling
In a large bowl, mix the ground meat, rice, chopped parsley, finely chopped onion, black pepper, paprika, crushed garlic, tomato paste, and olive oil. Mix well until fully combined.
4. Fill the Cabbage Leaves
Place a cabbage leaf on a flat surface, add one teaspoon of filling in the center, fold in the sides, and roll it up tightly.
5. Cook the Stuffed Cabbage
Heat vegetable oil in a pan, add tomato paste, and fry briefly. Add salt and water and bring to a boil. Place the stuffed cabbage rolls into the sauce, sprinkle with bay leaves, cover, and cook over medium heat.
A practical, delicious recipe that’s perfect to make again and again!