Cut the core of a big cabbage from the top. Then cook the whole head of the cabbage in boiling water for a few minutes with the lid on .After a few minutes, the cabbage leaves will come off very easily.
Take out the soft leaves and set them aside to cool down
Once cooled, cut the thick stem part of the leaves then try to roll one or two of them to see if they are soft enough. If not, and if they tear or break, put them back in the boiling water pot and cook them for another 5 minutes.
In a large bowl mix well together, the ground beef, rice, dill, parsley, chopped onions, chopped garlic, black pepper, salt, hot red pepper and add ¼ of oil
On a flat surface cut the cabbage leaves into equal parts.
Put 2 Tbsp. of the filling in each leave and roll up. Starting from the wide side and ending up toward the stem side of the leave.
Arrange the cabbage rolls in a big baking dish. Make sure the steam side is down.
To make the tomato sauce, in a bowl add slices of garlic, ¼ tsp of black pepper, 1 tsp salt, 2tbsp oil, 2 tomato sauce cans and 3 cups of water.
Pour the sauce over the arranged cabbaged rolls in the baking dish.
Pre heat your oven at 180 degrees Celsius
Cover the baking dish tightly with aluminium foil then bake in the pre heated oven for 1hr 30 mins.
Serve and enjoy on it owns or with yogurt mixed with dry fresh mint or dill.
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