Salt and pepper to taste
Instructions:
Preparing the Cabbage Leaves:
Fill a large pot with water and bring it to a boil.
Carefully core the cabbage and place it in the boiling water for about 2-3 minutes until the outer leaves soften.
Using tongs, remove the softened leaves and place them on a clean towel to cool.
Making the Filling:
In a skillet over medium heat, add olive oil. Sauté the chopped onion until translucent, then add the minced garlic and cook for another minute.
Add the ground beef (or beef-pork mix) to the skillet and cook until browned. Drain any excess fat.
Transfer the meat mixture to a large bowl. Add cooked rice, beaten egg, crushed tomatoes, paprika, oregano, salt, and pepper. Mix thoroughly.
Rolling the Cabbage Rolls:
Preheat your oven to 350°F (175°C).
Take a cabbage leaf and place a spoonful of the meat mixture in the center. Roll the leaf, tucking in the sides as you go, creating a neat roll. Repeat with remaining leaves and mixture.
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