Stuffed Cabbage Rolls in Tomato Sauce

Ingredients

• 500 g Ground beef
• 1 Green bell pepper (Finely chopped)
• 100 g Uncooked rice
• 2.5 cloves Garlic (Minced; source gives 2–3 cloves)
• Salt (To taste; for filling)
• Black pepper (For filling)
• Paprika (For filling; amount unspecified)
• Cabbage leaves (Amount unspecified; one leaf per roll)
• 800 g Grated or crushed tomatoes
• 2 tbsp Olive oil
• 1 tsp Dried garlic
• 1.5 tsp Paprika (Source gives 1–2 tsp)
• 1 tsp Dried mint (Turkish Nane)
• Red pepper flakes (Amount unspecified)
• Salt (To taste; for sauce)
• Water (Optional, to adjust sauce thickness)

Steps

1. 1

   Mix the ground beef, finely chopped green pepper, uncooked rice, minced garlic, salt, black pepper, and paprika until combined.

2. 2

   Place a cabbage leaf inside a cup or small bowl. Add a portion of filling and press it down so it forms a round roll. Carefully remove the roll and set it aside; repeat with the remaining leaves and filling.

3. 3

   Arrange the cabbage rolls in a baking dish.

4. 4

   Combine the tomatoes, olive oil, dried garlic, paprika, dried mint, red pepper flakes, and salt for the sauce. Add a little water if you prefer a thinner sauce.

5. 5

   Pour the sauce over the cabbage rolls.

6. 6

   Cover the dish with parchment paper or foil. Bake at 180°C (350°F) for 45–60 minutes, until the rice is cooked and the sauce has thickened.

7. 7

   Serve hot.

Notes

The source does not specify the number of cabbage leaves, quantities for the filling seasonings or red pepper flakes, or a water amount. It also does not explain how to prepare the cabbage leaves before forming the rolls.

Nutrition per serving

• main
• dinner
• baked
• comfort food
• family meal