Stuffed Cabbage Rolls with Beef and Potato

Instructions

1. 1

   Bring a large pot of water to a boil. Carefully remove 8 large cabbage leaves and blanch them in the boiling water for 2-3 minutes until softened. Drain and set aside to cool.

2. 2

   Peel and grate the potatoes. Finely chop the onion.

3. 3

   In a large bowl, combine the ground beef, grated potatoes, chopped onion, egg, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

4. 4

   Lay a cabbage leaf flat on a clean surface. Place about 2-3 tablespoons of the beef and potato mixture in the center of the leaf. Fold in the sides and roll up tightly to enclose the filling. Repeat with the remaining leaves and filling.

5. 5

   Heat the olive oil in a large skillet or oven-safe pan over medium heat. Place the cabbage rolls seam-side down in the pan and cook for 2-3 minutes to lightly brown the bottoms.

6. 6

   Pour the tomato sauce evenly over the cabbage rolls. Cover the pan with a lid or foil.

7. 7

   Simmer on low heat for 40-45 minutes, or transfer to a preheated oven at 180°C (350°F) and bake for 40 minutes, until the rolls are cooked through and the sauce is bubbling.

8. 8

   Serve hot, spooning extra sauce over the rolls.