1. Prepare the Cabbage
Start by removing the outer leaves of the cabbage and cutting out the core. You’ll need to blanch the cabbage leaves to make them pliable for rolling.
. Blanch the cabbage: Bring a large pot of water to a boil. Carefully lower the whole cabbage head into the boiling water for about 2-3 minutes to soften the leaves. Use tongs to gently remove the cabbage and let it cool for a few minutes. Once it’s cool enough to handle, carefully peel off the leaves, trying to keep them intact.
. Trim the thick veins: Some cabbage leaves might have a thick vein running through the center. Use a sharp knife to trim the tough vein so the leaves can roll more easily.
You’ll need about 12-14 large leaves for the rolls. Set them aside.
2. Make the Filling
In a large bowl, combine the following ingredients to make the filling:
. Ground meat (beef, pork, or turkey)
. Cooked rice (make sure it’s cooled)
. Onion (finely chopped)
. Egg
. Garlic powder
. Dried thyme
. Salt and pepper
Mix everything together until well combined. Be careful not to overwork the meat mixture to keep the filling tender.
3. Assemble the Cabbage Rolls
. Place a cabbage leaf on a clean surface, with the stem side facing up.
. Spoon about 2-3 tablespoons of the meat mixture into the center of the cabbage leaf.
. Fold in the sides of the leaf over the filling, then carefully roll the cabbage tightly from the bottom to the top, ensuring the filling stays inside.
. Repeat with the remaining cabbage leaves and filling until all of the cabbage rolls are assembled.
4. Make the Tomato Sauce
