Preparation Steps

• Bring a large pot of water to a boil. Carefully core the cabbage and place it in the boiling water. Boil for 5-7 minutes, or until the outer leaves are soft and pliable. Remove the cabbage and let it cool slightly. Gently peel off 10-12 large leaves and trim the thick stem at the base of each leaf.
• In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until softened, about 3-4 minutes.
• Add ground beef to the skillet and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
• Stir in cooked rice, oregano, paprika, salt, and pepper. Cook for another 2 minutes. Remove from heat and let the mixture cool slightly.
• Preheat oven to 350°F (175°C). In a 9x13 inch baking dish, mix tomato sauce, diced tomatoes, and beef broth.
• Place about 2 tablespoons of the meat mixture near the stem end of each cabbage leaf. Fold the sides over the filling, then roll up tightly from the bottom to the top.
• Place the cabbage rolls seam-side down in the prepared baking dish. Pour any remaining sauce over the rolls.
• Cover the dish with aluminum foil and bake for 1 hour and 15 minutes. Remove foil and bake for an additional 15 minutes, or until the cabbage is tender and the sauce is bubbling.
• Let cool for 10 minutes before serving.