# What You'll Need:
→ Cabbage Rolls
01 - 1 large head green cabbage
02 - 1.1 lb ground beef
03 - 3/4 cup uncooked long-grain rice
04 - 1 medium onion, finely chopped
05 - 2 cloves garlic, minced
06 - 1 large egg
07 - 1 tsp salt
08 - 1/2 tsp black pepper
09 - 1/2 tsp dried marjoram (optional)
→ Tomato Sauce
10 - 2 cups tomato passata or strained tomatoes
11 - 1 cup water
12 - 2 tbsp tomato paste
13 - 1 tbsp sugar
14 - 1 tbsp vegetable oil
15 - 1 tsp salt
16 - 1/4 tsp black pepper
# Step-by-Step Guide:
01 - Preheat the oven to 350°F.
02 - Core the cabbage and carefully separate the leaves. Blanch the leaves in boiling water for 2–3 minutes until pliable. Drain and set aside.
03 - Cook rice in salted boiling water until just tender, about 10 minutes. Drain and let cool.
04 - Combine ground beef, cooked rice, onion, garlic, egg, salt, black pepper, and marjoram in a large mixing bowl. Mix thoroughly.
05 - Place a cabbage leaf flat, trim thick stem if needed. Spoon 2–3 tablespoons of filling near the stem end, fold sides over, and roll tightly.
06 - Repeat with remaining leaves and filling.
07 - Arrange cabbage rolls seam-side down in a large baking dish or Dutch oven.
08 - In a bowl, whisk together tomato passata, water, tomato paste, sugar, vegetable oil, salt, and black pepper until smooth.
09 - Pour sauce over cabbage rolls, cover tightly with foil or lid, and bake for 1 hour until cooked through and cabbage is tender.
10 - Remove from oven and let rest 10 minutes before serving.
