1. Prepare the Cabbage

Bring a large pot of salted water to a boil. Cut around the core of the cabbage and remove it.
Carefully peel off 12 large outer leaves. Blanch leaves 2–3 at a time for 2–3 minutes until soft and pliable.
Transfer to ice water, then drain and pat dry.

Tip: If the thick rib is very firm, shave it down slightly for easier rolling.

2. Make the Filling

In a large bowl, combine ground meat, uncooked rice, onion, garlic, egg, salt, pepper, and parsley.
Mix gently just until combined—do not overmix.

Optional check: Cook a small spoonful to taste and adjust seasoning.

3. Roll the Cabbage

Place a cabbage leaf flat with the stem end facing you.
Add 2–3 tablespoons of filling near the base.
Fold bottom up, fold in sides, and roll tightly.

Repeat with remaining leaves.

4. Make the Sauce

In a bowl, whisk together tomato sauce, diced tomatoes, tomato paste, sugar, oregano, salt, and pepper.

5. Assemble and Bake

Preheat oven to 350°F (175°C).
Spread ½ cup of sauce in the bottom of a 9×13-inch baking dish.
Arrange rolls seam-side down. Pour remaining sauce over the top.

Cover tightly with foil and bake for 1 hour.
Let rest 10 minutes before serving.

Serving Suggestions

• Mashed potatoes or buttered egg noodles

• Crusty bread for soaking up sauce

• Simple green salad for balance

• Fresh parsley or dill on top