Classic Cabbage Rolls

Ingredients

• Cabbage (1 large head)
• Ground beef (1 pound)
• Cooked rice (1 cup)
• Onion (1 medium, finely chopped)
• Garlic (2 cloves, minced)
• Dried oregano (1 teaspoon)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Tomato sauce (2 cups)
• Chicken broth (1 cup)
• Fresh parsley (1/4 cup, chopped (for garnish))
• Sour cream (1/2 cup (for serving))

Instructions

1. Preheat your oven to 350°F (175°C).
2. Bring a large pot of water to a boil. Carefully place the whole cabbage head into the boiling water and cook for 5 minutes, or until the outer leaves are softened. Remove the cabbage from the pot and set it aside to cool slightly.
3. In a large mixing bowl, combine the ground beef, cooked rice, chopped onion, minced garlic, dried oregano, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
4. Once the cabbage is cool enough to handle, carefully peel away the softened outer leaves. Trim the thick center vein from each leaf to make rolling easier.
5. Take a spoonful of the ground beef mixture and place it at the base of each cabbage leaf. Roll up the leaf, tucking in the sides as you go, to create a neat package.
6. Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the cabbage rolls seam side down in the dish, packing them snugly together.
7. In a separate bowl, mix the remaining tomato sauce and chicken broth. Pour this mixture evenly over the cabbage rolls, ensuring they are well covered.
8. Cover the baking dish tightly with aluminum foil and bake for 1 hour.
9. After 1 hour, remove the foil and bake for an additional 15 minutes, or until the cabbage rolls are cooked through and the sauce is bubbly and aromatic.
10. Serve the cabbage rolls hot, topped with a dollop of sour cream and a generous sprinkle of fresh parsley.