Instructions
Remove the core of the cabbage carefully.
Boil the whole cabbage in salted water for 8–10 minutes until leaves soften.
Gently separate the leaves and set aside to cool.
Trim the thick vein of each leaf to make rolling easier.
How to Make
In a bowl, mix ground meat, rice, onion, garlic, olive oil, salt, pepper, paprika, cumin, and herbs.
Place a spoonful of filling on each cabbage leaf.
Roll tightly, folding in the sides to form neat rolls.
Arrange rolls seam-side down in a deep pot or baking dish.
Cover and cook on low heat for 60–75 minutes, or bake at 180°C (350°F) for about 1 hour.
Variations
Vegetarian version: replace meat with rice, lentils, or mushrooms.
Add vegetables like grated carrots or zucchini to the filling.
Do not overfill the leaves to prevent tearing.
Cook slowly for tender rolls and richer flavor.
Let the dish rest 10 minutes before serving for best taste.
