2 tbsp. freshly chopped parsley, plus more for garnish
Kosher salt
Freshly ground black pepper
Instructions
FOR THE SAUCE
Preheat oven to 350°. In a large deep skillet (or large pot) over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in tomato paste and garlic and cook until fragrant, 1 minute. Pour over tomatoes then add vinegar, sugar, and oregano.
Lower heat to medium-low and simmer for 20 minutes. Season with salt and pepper.
FOR THE ROLLS
In a large pot of boiling water, blanch cabbage leaves until tender and flexible, about 1 minute.
Make filling: In a large bowl, combine ground meats, 1 cup sauce, rice, bread crumbs, onion, and parsley. Season with salt and pepper.
Spread a thin layer of sauce on the bottom of a large baking dish.
Using a paring knife, cut out the hard triangular rib from each cabbage leaf. Place about ⅓ cup filling into one end of each leaf, then roll up, tucking in the sides as you roll. Place rolls seam side-down on top of sauce in baking dish. Spoon remaining sauce on top of cabbage rolls then cover dish with foil. Bake 1 hour 15 minutes, until rice and meat are cooked through.
Garnish with more parsley before serving.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2021/03/02/stuffed-cabbage/