Cabbage Rolls with Tomato Sauce

Ingredients

• 1 cabbage
• 500g ground beef
• 100g rice
• 1 bunch parsley, finely chopped
• 2 eggs
• 4 ripe tomatoes, grated in a blender with 1 teaspoon sugar
• Salt
• Pepper
• Sweet paprika
• Olive oil

Instructions for the Cabbage

1. Using a knife, cut the cabbage stem in a triangular shape toward the inside to create space for the leaves to soften. Place the cabbage, stem-side down, in a pot and add just enough water to cover the cabbage.
2. Once the water starts to boil, cook for 5 minutes, then turn off the heat and let the cabbage sit covered for about 30 minutes.
3. After cooling, carefully separate the leaves one by one. Cut off the thick part in the middle of each leaf and split them in half. Repeat this for all the leaves.

Instructions for the Filling

1. In a bowl, combine the ground beef, rice, parsley, salt, pepper, and a little olive oil. Knead the mixture together and let it rest for about 30 minutes.
2. Place a tablespoon of the filling on each cabbage leaf and roll it up.
3. In a pot, add some olive oil and, if desired, line the bottom with 2-3 cabbage leaves.
4. Once all the cabbage rolls are prepared, place them in the pot in layers. Pour the grated tomatoes over the top, and season with a bit of salt, paprika, and pepper.
5. Cook over medium heat for 45-50 minutes until the cabbage leaves and filling are fully tender. The moisture from the tomatoes should be enough for cooking.
6. If more liquid is needed during cooking, add water gradually.
7. To prevent the rolls from sticking, gently shake the pot in a circular motion.

Enjoy your cabbage rolls with tomato sauce!