Tender cabbage leaves are wrapped around a savory ground beef and rice filling, baked in a rich tomato sauce, and served with a flavorful seasoned Greek yogurt.
1. Heat a touch of olive oil and sauté 1/2 onion with salt, pepper, 1 tsp red pepper, thyme, and oregano. Once softened, add garlic and cook for 30 seconds.
2. Pour in crushed tomatoes. Swirl the beef broth in the can to pick up the leftover tomato sauce and add it to the pan. Add the tomato sauce, season with salt, pepper, sugar, and vinegar. Stir and simmer on low.
3. While the sauce simmers, bring a large pot of lightly salted water to a boil. Carefully peel cabbage leaves (microwave the head for 1–2 minutes to loosen if needed), then blanch them in the water for 3–5 minutes, or until tender. Remove and set aside.
4. In a large bowl, combine ground beef, 1 tsp salt (to taste), 1 tsp pepper (to taste), 1 tsp red pepper (optional), remainder of the diced onion, 1 tsp smoked paprika, 1 tsp cumin, grated garlic, parsley, white rice, and the egg. Mix and form into logs (about 2-3 tbsp each).
5. Trim the thick part of the cabbage stem if needed. Add the meat mixture to the cabbage leaf and roll like a burrito.
6. In the same pot you boiled water in, or an oven-safe Dutch oven, line the bottom with any leftover or broken/wilted cabbage leaves. Spread two spoonfuls of tomato sauce on top, then arrange the cabbage rolls seam-side down. Pour the remaining sauce over the rolls, cover, and bake at 350°F for 1–1 hour 20 minutes.
7. Serve over Greek yogurt seasoned with smoked paprika, salt, pepper, cumin, dill, and lemon juice. Garnish with fresh dill and enjoy!
