Savory Stuffed Cabbage Rolls

1Preheat the oven to 350°F (175°C).

2Bring a large pot of water to a boil. Carefully remove the core from the cabbage (1 head) head and place the whole cabbage (1 head) in the boiling water. Cook for about 5-8 minutes until the outer leaves are soft and pliable. Remove the cabbage (1 head) and let it cool.

3In a large mixing bowl, combine the ground meat (1 pound), cooked rice (1 cup), onion (1), garlic (2 cloves), paprika (1 teaspoon), oregano, thyme, black pepper (½ teaspoon), cayenne pepper (½ teaspoon), parsley, Parmesan cheese (¼ cup), and egg (1). Mix well to combine.

4Gently peel off the softened cabbage (1 head) leaves, keeping them as intact as possible. Trim the tough center rib from each leaf.

5Place a spoonful of the meat mixture onto the center of each cabbage (1 head) leaf. Roll the leaf up, tucking in the sides to enclose the filling, and place seam side down in a baking dish.

6In a separate bowl, mix the crushed tomatoes (1 can), olive oil (1 tablespoon), and broth. Season with salt and pepper to taste. Pour the tomato mixture over the cabbage (1 head) rolls in the baking dish.

7Cover the baking dish with foil and bake in the preheated oven for 45 minutes.

8Uncover the dish and bake for an additional 15 minutes until the cabbage (1 head) rolls are cooked through and the sauce is bubbly.

9Serve the cabbage (1 head) rolls hot, spooning the tomato sauce over the top. Enjoy!