- Rinse the rice with cool water. In a bowl, combine ground beef, uncooked rice, onion, garlic, dried thyme, dried oregano, salt, and pepper. Mix well.
3rd Step:
- Fill the center of a cabbage leaf with the meat mixture and roll it into a neat bundle by folding in the sides. Repeat the process to fill all the leaves.
4th Step:
- In a separate bowl, combine crushed tomatoes, tomato sauce, brown sugar, lemon juice, raisins (if using), salt, and pepper. Mix thoroughly to create a flavorful sauce.
5th Step:
- Cover the bottom of a large, thick-based pot with a thin layer of tomato sauce. Place the cabbage rolls on top, nestling them closely together.
6th Step:
- Pour the remaining tomato sauce over the cabbage rolls. Cook, covered, over low heat for 1.5-2 hours or until the cabbage leaves are soft and the contents are heated through.
7th Step:
- Carefully remove the cabbage rolls from the saucepan using a spatula, taking care not to deform them. Serve them hot, topped with a dollop of tomato sauce, and savor the classic flavors.
RECIPE TIPS:
- Steaming the cabbage leaves instead of boiling ensures they are tender and pliable.
- Customize the filling with a blend of different meats or add herbs and spices for a personalized touch.
- Leftover cabbage rolls can be refrigerated for up to three days, often tasting even better after being reheated.
