A flavorful dinner delight with vibrant green cabbage leaves filled with a savory mix of seasoned ground beef and rice, all smothered in a rich tomato sauce.
Preheat your oven to 375°F (190°C) and grease a large baking dish with olive oil.
Bring a large pot of water to boil. Carefully remove the core from the cabbage and gently place the whole head in boiling water for about 3 minutes, or until the outer leaves are pliable.
Remove the cabbage from water and let it cool slightly. Peel off about 12 large leaves and set them aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned, approximately 7-10 minutes.
Mix in the cooked rice, salt, pepper, and Italian seasoning. Remove from heat and allow the mixture to cool slightly.
Lay a cabbage leaf on a flat surface. Place about 1/4 cup of the beef mixture at the base of the leaf. Fold in the sides and roll tightly, creating a ring. Repeat with remaining leaves and mixture.
In a baking dish, layer some tomato sauce at the bottom. Arrange the cabbage rings seam-side down in the dish, and cover with the remaining tomato sauce.
Cover the dish with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes to allow the sauce to thicken.
Once cooked, remove from the oven and let it rest for a few minutes. Garnish with fresh parsley before serving.
