Let leaves cool and pat dry.
Make the Filling:
In a bowl, combine ground beef (or turkey), cooked rice, onion, egg, half the tomato sauce (save the rest for topping), garlic, salt, pepper, and optional herbs.
Mix until just combined—don’t overwork.
Assemble Rolls:
Place a cabbage leaf on a flat surface. Add 2–3 tablespoons filling near the stem end.
Fold sides over the filling, then roll up (like a burrito) to enclose.
Place seam side down in a greased baking dish.
Layer and Top:
Place all rolls snuggly in the baking dish.
Pour the rest of the tomato sauce over the rolls. (Optional: Add a drizzle of olive oil, more herbs, or extra chopped onion on top.)
Bake:
Cover dish tightly with foil.
Bake at 350°F (175°C) for 60–75 minutes, or until the meat is cooked through and cabbage is very tender.
Remove foil in last 10 minutes for a thicker sauce or a bit more browning.
Serve:
Garnish with parsley if you like.
Serve hot! These reheat very well and leftovers are even better the next day.
Tips:
Sub in ground chicken, pork, or a blend if desired.
For more sauce, add extra tomato sauce to the bottom of the pan.
Cooked in a slow cooker? 6–7 hours on low, covered.
