Stuffed Cabbage Rolls (Classic Comfort Dish)

• 2 cups tomato sauce
• 1 tablespoon tomato paste
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• 1 cup warm water or broth

Instructions

Prepare the Cabbage

1. Carefully remove the core from the cabbage.
2. Boil the whole cabbage in salted water for 8–10 minutes, or until the leaves become tender.
3. Gently separate the leaves and set them aside to cool.
4. Trim the thick vein from each leaf to make rolling easier.

Make the Filling

1. In a large bowl, combine the ground meat, rice, onion, garlic, olive oil, salt, black pepper, paprika, cumin (if using), and dried herbs.
2. Mix well until evenly combined.

Assemble the Rolls

1. Place a spoonful of the filling in the center of each cabbage leaf.
2. Fold in the sides and roll the leaf tightly to form a neat cabbage roll.
3. Arrange the rolls seam-side down in a deep pot or baking dish.

Cook

1. In a separate bowl, mix the tomato sauce, tomato paste, olive oil, salt, black pepper, paprika, and warm water or broth.
2. Pour the sauce over the cabbage rolls until they are mostly covered.
3. Cover the pot and simmer over low heat for 60–75 minutes, or bake in a preheated oven at 180°C (350°F) for about 1 hour.

Variations

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