Cabbage Rolls (Tolma)

Cabbage Rolls (Tolma) offer a savory experience with tender cabbage leaves wrapped around a flavorful filling of ground meat, rice, and aromatic spices. This dish is a staple in Eastern European and Middle Eastern cuisines, cherished for its hearty and comforting qualities. Served as either a main course or appetizer, Cabbage Rolls (Tolma) bring a unique taste and appealing presentation to the table. Enjoy the process of crafting this classic dish with its delightful mixture that captures the essence of home cooking and international flavors.

Ingredients

• 1 medium cabbage head
• 1 lb ground beef
• 1/2 cup long-grain rice, uncooked
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tsp dried dill
• 1 tsp dried paprika
• 1/2 tsp ground black pepper
• 1/2 cup tomato sauce
• 2 cups beef broth

Instructions

1. Boil a large pot of water. Add the whole cabbage head and cook for 5-7 minutes until leaves are softened. Remove cabbage and let it cool.
2. In a bowl, mix ground beef, uncooked rice, chopped onion, minced garlic, dill, paprika, and black pepper until well combined.
3. Carefully peel off cabbage leaves and trim the thick center stem to flatten leaves.
4. Place a spoonful of the meat mixture onto each cabbage leaf. Roll them up, tucking in the sides to secure the filling.
5. Arrange cabbage rolls in a baking dish, seam side down, ensuring a snug fit.
6. Mix tomato sauce and beef broth in a bowl, then pour the mixture evenly over the cabbage rolls in the baking dish.
7. Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 45 minutes.
8. Remove the foil and bake for an additional 15 minutes until the cabbage is tender and the filling is fully cooked.

Keywords: Savory, Hearty, Appetizer, Main Course, Eastern European

Spice Rack: Dill, Paprika, Black Pepper

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