Stuffed Cabbage Casserole (Oven-Baked)

Ingredients:

For the rolls:

• 1 large head of cabbage
• 500 g ground beef (or mix of beef & lamb)
• 1 cup cooked rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• Salt & pepper to taste
• 1 tsp paprika
• 1 tbsp chopped parsley (optional)

For the sauce:

• 2 cups tomato sauce or crushed tomatoes
• 1 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp sugar (optional, balances acidity)
• ½ tsp black pepper
• 1 tsp dried herbs (thyme or oregano)

👩‍🍳 Instructions:

1. Prepare the cabbage:
   
   • Bring a large pot of water to a boil.
   • Carefully peel off cabbage leaves and blanch them for 2–3 minutes until soft.
   • Set aside to cool.
3. Make the filling:
   
   • In a bowl, mix ground meat, cooked rice, onion, garlic, egg, salt, pepper, paprika, and parsley.
   • Combine until well blended.
5. Assemble the rolls:
   
   • Place a portion of filling onto each cabbage leaf.
   • Fold sides in and roll tightly like a wrap.
7. Prepare the sauce:
   
   • Mix tomato sauce, tomato paste, olive oil, sugar, pepper, and herbs.
9. Layer and bake:
   
   • Spread a little sauce on the bottom of a baking dish.
   • Arrange cabbage rolls snugly in rows (like in the image).
   • Pour remaining sauce over the top.
   • Cover with foil.
11. Bake:
    
    • Bake at 180°C (350°F) for about 60–75 minutes.
    • Remove foil for the last 15 minutes to lightly brown the tops.

💡 Tips:

• Add a sprinkle of cheese on top before the final bake for a richer version.
• You can swap rice for cauliflower rice for a low-carb option.
• Let it rest 10 minutes before serving—it helps everything set nicely.