1 whole cabbage head
..Cut the core off the cabbage head and carefully dip the whole cabbage in a pot full of boiling water.
Let the cabbage cook until it’s somewhere between soft and hard..(meaning you can cut off the leaves of the cabbage without breaking them and the leaves are pliable to work with).
But at the same time the cabbage leaves should not be soggy.
Gently cut off the leaves using tongs and dip the leaves in cold water to stop them from cooking.
Then part the leave dry.
For the filling:
Rice n keema (minced meat) Filling:
It’s as simple as the name itself, all you need is
3 cups cooked plain rice
1 and a quarter cup cooked keema
Mix these two together and you have a filling for the cabbage rolls.
For the sauce:
4 cups crushed tomatoes
1/3 cup oil
1 tbsp dry oregano
1 tbsp dry parsley
1 tbsp garlic powder
2 tbsp tomato paste
1/4 tsp red crushed chili flakes
In a pot, add all the ingredients.
Cook on medium low , stirring occasionally.
Cook for about 30 minutes.
When the sauce is ready, pour a good amount on a baking pan and start stuffing and rolling the cabbage rolls.
Take each leaf and add the filling.
Next roll the leaf using the spring roll method and place the stuffed leaves in a baking pan with the marinara sauce.
Keep layering the stuffed cabbage rolls until all the leaves are stuffed.
Then pour more marinara sauce on top..
Leave some of the marinara sauce for plating.
Cover and bake in a 350 degrees oven for about 1 hour.
Once done, take a serving plate and add some marinara sauce at the bottom then arrange the cabbage rolls, then grate some cheese on the top.