Italian stuffed cabbage rolls

2. Make the Filling

1. 
   

   In a large bowl, combine: ground beef, rice, Parmesan, onion, garlic, egg, parsley, basil, Italian seasoning, salt, and pepper.

   
   
2. 
   

   Mix gently until just combined. Do not overwork or filling gets tough.

   
   

3. Roll the Cabbage

1. 
   

   Lay out one cabbage leaf.

   
   
2. 
   

   Add 2–3 tablespoons of filling near the stem end.

   
   
3. 
   

   Fold sides over the filling, then roll up tightly.

   
   
4. 
   

   Place seam-side down on a plate.

   
   
5. 
   

   Continue until all rolls are formed.

   
   

4. Make the Sauce

1. 
   

   In a large sauté pan or Dutch oven, heat olive oil.

   
   
2. 
   

   Add garlic and sauté 1 minute.

   
   
3. 
   

   Add crushed tomatoes, tomato sauce, tomato paste, sugar, oregano, basil, salt, pepper, and water/broth.

   
   
4. 
   

   Simmer 5 minutes.

   
   

5. Cook the Rolls

Stovetop Method (most tender):

1. 
   

   Nestle cabbage rolls seam-side down into sauce.

   
   
2. 
   

   Spoon sauce over tops.

   
   
3. 
   

   Cover and simmer 1 hour, turning once or twice.

   
   

Oven Method:

1. 
   

   Place rolls in a deep baking dish.

   
   
2. 
   

   Pour sauce over top.

   
   
3. 
   

   Cover tightly with foil and bake at 350°F (175°C) for 1 hour 15 minutes.