This is a traditional dish with many variations. This version is slow-cooked and mildly seasoned to perfection. Not many know how well beef and cabbage go together, but it's a marriage made in heaven if you ask me. These natural flavors are going to make this dish an immediate favorite among your family and friends.
Prep Time
2 hours and 30 minutes
Method of Preparation:
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In a large pot, boil water with 1 tsp. of salt, then cook each cabbage individually until the external leaves are soft. (approx. 5min)
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Remove the soft leaves and return the rest of the cabbage until all of it is cooked (You will need 20 leaves in total).
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In a large frying pan, heat up the olive oil and fry the onion until it is translucent. Add the garlic and thyme and keep frying. Stir the ground beef into the pan and cook until it’s done. Transfer the meat to a large bowl, add the rice and season with salt & pepper. Stir well.
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Lay a cabbage leaf down, and put a healthy amount of the beef and rice mix in the center of the leaf.
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Fold the sides, and then roll the leaf into a cylinder shape (Do the same for all 20 leaves).
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In a separate pot, pour the chicken stock, crushed tomatoes, add salt & pepper and bring to a boil. Cook for 10 minutes on medium, then remove from the stove.
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Fire the oven to 375°F (190°C), place the leaves in a pan and cover them with sauce. Add the bay leaves to the dish. Cover with aluminum foil and bake in the oven for 2 hours. Serve and enjoy!
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