Step-by-Step Instructions
Step 1: Prepare the Cabbage Leaves
Bring a large pot of salted water to a boil.
Remove the core from the cabbage using a sharp knife.
Submerge the whole cabbage in boiling water and cook for 3–5 minutes.
Using a slotted spoon, gently detach the softened outer leaves one by one.
Set aside 12–14 large, intact leaves and pat them dry with paper towels.
Trim the thick rib at the base of each leaf to make rolling easier.
Tip: If the cabbage is still too firm, return it to the boiling water for a few more minutes and remove additional leaves.
Step 2: Prepare the Filling
In a large bowl, combine the ground meat, cooked rice, onion, garlic, parsley, egg, paprika, thyme, salt, and pepper.
Mix gently by hand or with a spoon until evenly combined. Avoid overmixing — it can make the filling dense.
Step 3: Roll the Cabbage Leaves
Lay a cabbage leaf flat on a cutting board, rib side down.
Place 2–3 tablespoons of filling near the base of the leaf.
Fold the sides over the filling, then roll tightly, burrito-style.
Repeat until all the leaves and filling are used.
Step 4: Prepare the Tomato Sauce
