---

STUFFED CABBAGE ROLLS (LARGE PRINT)

INGREDIENTS

• 1 large cabbage
• 500 g ground beef or lamb
• 1 cup uncooked rice
• 1 small onion, finely chopped
• 1 egg (optional)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder (optional)
• 1 teaspoon paprika (optional)
• 2 cups tomato sauce or crushed tomatoes
• 1 cup water or broth

---

INSTRUCTIONS

1. PREPARE THE CABBAGE

• Bring a large pot of water to a boil.
• Place the whole cabbage into the pot.
• Cook until the outer leaves become soft.
• Carefully peel off the softened leaves.
• Continue until you have about 12–16 leaves.

---

2. MAKE THE FILLING

• In a large bowl, mix together:
  • ground meat
  • rice
  • onion
  • egg
  • salt and pepper
  • any optional spices
• Mix well until fully combined.

---

3. ROLL THE CABBAGE

• Lay one cabbage leaf flat.
• Place 2–3 tablespoons of filling at the bottom of the leaf.
• Fold the sides in.
• Roll tightly from bottom to top.
• Repeat until all filling is used.

---

4. COOK THE ROLLS

• Place the rolls seam-side down in a pot or baking dish.
• Pour tomato sauce over the top.
• Add 1 cup of water or broth.
• Cover with a lid or foil.

---

COOKING OPTIONS

STOVETOP

• Simmer on low heat for 1 hour.

OVEN

• Bake at 180°C (350°F) for 1 hour.

---

5. SERVE

• Spoon tomato sauce over the rolls.
• Enjoy warm!

---

If you want, I can also make this in extra-large print, step-by-step with pictures, or Moroccan-style flavor.