Stuffed cabbage is a hearty comfort food, full of flavor and satisfying to the stomach. This version has all the classics – tender cabbage and a blend of ground beef and rice, all smothered in tomato sauce seasoned with fresh parsley and spices including paprika and cayenne pepper. This is a quick and easy recipe that does not require blanching the head of cabbage first.
Start by scrubbing and cleaning the whole head of cabbage, removing and discarding all but 8 perfect large leaves. Fill a large pot with water and bring it to a boil. Add a tablespoon of salt to the water and then remove the core from the head of cabbage. Submerge the cabbage in the boiling water for 4-5 minutes or until the outer leaves begin to separate and become soft and pliable. When the leaves are cool enough to handle, remove them from the water and place them in a bowl of ice cold water. This will keep the leaves from becoming over cooked and mushy when they are wrapped.
Once the leaves are cooled, prepare the beef mixture in a large bowl by mixing ground beef with eggs, grated onion and garlic, cooked rice, salt, and pepper. Once the meat mixture is well mixed, lay out one of the cabbage leaves on a work surface. Using a sharp knife, remove the thick rib from the center of the leaf (if there is one). Starting at the base of the cabbage leave, fold the sides over and then roll it up into a log shape. Repeat this with the remaining leaves and the meat mixture until all of it is used up. كرنب محشي