# What You Need:
→ For the Cabbage Rolls
01 - 1 large head green cabbage
02 - 1.1 lbs ground beef or pork, or combination
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 tablespoons fresh parsley, chopped
08 - 1 teaspoon salt
09 - 1/2 teaspoon black pepper
→ For the Tomato Sauce
10 - 3 cups tomato passata or crushed tomatoes
11 - 2 tablespoons tomato paste
12 - 1 medium onion, finely chopped
13 - 2 cloves garlic, minced
14 - 1 tablespoon sugar
15 - 1 teaspoon dried thyme
16 - 1 tablespoon vegetable oil
17 - Salt and pepper to taste
# How To Make:
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.
03 - In a pan, heat oil over medium heat. Sauté onion and garlic for the sauce until soft, about 3 minutes. Add tomato paste and cook 1 minute. Stir in tomato passata, sugar, thyme, salt, and pepper. Simmer for 10 minutes. 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 meat, 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.
