Bring a large pot of water to a boil.
Remove the cabbage leaves from the head and blanch in boiling water for 30 seconds.
In a large mixing bowl, combine the ground meat, cooked rice, chopped onion, salt, and pepper.
Mix well with your hands or a wooden spoon.
To assemble the cabbage rolls, lay a blanched cabbage leaf flat on a work surface.
Place about 1/4 cup of the meat mixture in the center of the cabbage leaf.
Fold the stem end over the filling, then fold in the sides and roll the cabbage leaf into a snug package.
Repeat with the remaining cabbage leaves and meat mixture.
In a large Dutch oven or saucepan, combine the tomato sauce and enough water to cover the cabbage rolls.
1 Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 20-25 minutes.
Serve the stuffed cabbage rolls hot, garnished with chopped fresh parsley or dill.
Enjoy!
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