Step-by-Step Instructions
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Prep Cabbage: Bring a large pot of water to a boil. Carefully remove cabbage leaves and blanch until soft and pliable. Trim the thick center vein of each leaf if necessary to make rolling easier.
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Make Filling: In a bowl, combine the ground meat, uncooked rice, chopped onion, minced garlic, egg, paprika, salt, and pepper. Mix until combined.
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Assemble Rolls: Place a spoonful of meat mixture onto each blanched cabbage leaf. Fold in the sides and roll tightly.
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Bake in Sauce: Arrange the cabbage rolls tightly in a baking dish (optional: layer extra cabbage leaves on the bottom of the dish first). Whisk together the tomato sauce, tomato paste, olive oil, dill, salt, and pepper; pour evenly over the rolls. Cover tightly with foil and bake at 375°F (190°C) for 1 hour until tender.
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Serve: Serve hot alongside crusty bread or mashed potatoes.
Recipe & Serving Summary
| Metric / Detail | Specification |
| Main Flavor Profile | Savory meat, earthy dill, tangy tomato sauce |
| Baking Temperature | 375°F (190°C) |
| Bake Time | 1 hour (covered with foil) |
| Recommended Sides | Mashed potatoes or crusty bread |
| Storage Tip | Great for meal prep; flavors improve overnight in the fridge. |
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