For 4 people 
Preparation: 30 min 
Cooking: 1 hour 15 min
Ingredients :
1 medium green cabbage
400g minced meat (beef or beef/pork mix)
100g cooked rice
1 onion
2 cloves garlic
400ml tomato puree
2 tbsp olive oil
1 egg
1 tsp herbes de Provence
Salt, freshly ground pepper
A few sprigs of fresh parsley for decoration
Preparation:
Prepare the cabbage
Remove the outer leaves from the cabbage and detach about 10 to 12 leaves. Blanch them for 5 minutes in a large pot of boiling salted water, then plunge them into cold water to stop the cooking. Drain and set aside.
Prepare the stuffing
In a large bowl, combine the ground beef, cooked rice, finely chopped onion, minced garlic, and egg. Season with salt and pepper, and add the herbes de Provence. Mix well until you get a smooth stuffing.
Forming the rolls:
Lay a cabbage leaf flat, place a spoonful of filling in the center, then fold in the edges and roll to form a tight little package. Repeat until you run out of ingredients.
Lightly brown the rolls.
In a casserole dish, heat the olive oil. Arrange the cabbage rolls and brown them for a few minutes on each side to set the leaves.
Prepare the tomato sauce
Add the tomato puree to the casserole dish, pour in a small glass of water, then season with salt, pepper, and herbs. Cover and simmer over low heat for 1 hour, turning the rolls halfway through cooking.
Serve hot.
Serve the stuffed cabbage rolls topped with tomato sauce and sprinkled with freshly chopped parsley. Serve with white rice or homemade mashed potatoes.
Tip to make the recipe easier:
Use frozen pre-cooked cabbage leaves —they’re pliable and ready to stuff without the blanching step.
Ingredient to exchange:
Replace rice with quinoa for a lighter, protein-rich version.
Cooking tip:
For an even more tender texture, cook the stuffed cabbage rolls in the oven at 180°C for 1 hour 30 minutes, covered with aluminum foil.
