# What You'll Need:
→ Cabbage Rolls
01 - 1 large head green cabbage
02 - 1 pound ground beef
03 - 2/3 cup uncooked long-grain white rice
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 large egg
07 - 1 teaspoon salt
08 - 1/2 teaspoon black pepper
→ Sauce
09 - 3 1/2 cups canned crushed tomatoes
10 - 1 cup low-sodium beef broth or vegetable broth
11 - 2 tablespoons tomato paste
12 - 1 tablespoon sugar (optional)
13 - 1 teaspoon dried marjoram (optional)
14 - Salt and pepper to taste
# How To Make It:
01 - Bring a large pot of salted water to a boil. Remove the core from the cabbage and separate the leaves. Blanch the leaves in batches for 2–3 minutes until pliable, then drain and cool.
02 - Cook the rice in lightly salted water until just tender. Drain and allow to cool completely.
03 - In a large mixing bowl, combine ground beef, cooked rice, finely chopped onion, minced garlic, egg, salt, and pepper. Mix until thoroughly blended.
04 - Trim the thick vein from the base of each cabbage leaf for easier rolling. Place 2–3 tablespoons of filling at the base, fold in both sides, and roll tightly to enclose the mixture.
05 - In a separate bowl, combine crushed tomatoes, broth, tomato paste, sugar, marjoram, and season with salt and pepper as desired.
06 - Spread a thin layer of sauce on the bottom of a large baking dish or Dutch oven. Arrange the cabbage rolls seam side down in a single layer. Pour the remaining sauce evenly over the rolls.
07 - Cover the dish tightly with a lid or aluminum foil. Bake at 350°F for 1 hour, or simmer gently on the stovetop over low heat for 50–60 minutes, until the cabbage is tender and filling is cooked through.
08 - Remove from heat and allow the dish to rest for 10 minutes before serving.
