A delightful twist on the classic cabbage rolls, featuring a flavorful filling and a rich tomato-based sauce.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Cut around the core of the cabbage to loosen the leaves. Boil the cabbage in a large pot of water until the leaves are tender, about 10-15 minutes.
If the leaves are not tender enough, return the cabbage to the boiling water for a few more minutes.
Puree the onion and garlic with a small amount of water in a blender. Transfer to a saucepan and add tomato puree, water, basil, parsley, oregano, salt, and pepper. Simmer for 10 minutes.
Simmering the sauce enhances the flavors.
In a large bowl, mix the ground beef, egg, cooked rice, paprika, chopped onion, garlic powder, salt, and pepper until well combined.
Using your hands to mix ensures even distribution of ingredients.
Place a portion of the filling in the center of a cabbage leaf. Roll the leaf around the filling, tucking in the sides. Secure with a toothpick if necessary.
Don't overfill the leaves to prevent tearing.
Spread a layer of sauce in the bottom of a roasting pan. Arrange the cabbage rolls on top and cover with the remaining sauce.
Ensure the rolls are well-coated with sauce to keep them moist.
Bake the cabbage rolls in the preheated oven for 2 hours, basting with sauce every 30 minutes.
Basting prevents the rolls from drying out.
Serve the cabbage rolls hot with a dollop of sour cream if desired.
Garnish with fresh parsley for a touch of color.
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