Step 1
Boil the whole cabbage head in a large pot of water for 5 minutes until the outer leaves are softened, then, remove, cool, and peel off the leaves.
Step 2
Then, in a large mixing bowl, thoroughly mix together the ground beef or turkey, cooked rice, chopped onion, minced garlic, beaten egg, dried oregano, dried thyme, paprika, salt, and pepper. Ensure all the ingredients are well combined and evenly distributed.
Step 3
After that, take a cabbage leaf and place approximately 1/4 to 1/3 cup of the meat mixture in the center. Fold the sides of the leaf over the filling, and then tightly roll it up, resembling a burrito, then repeat this technique with the last cabbage leaves and meat mixture.
Step 4
Spread a thin layer of diced tomatoes in a large pot or Dutch oven, creating a bed for the cabbage rolls. Arrange the stuffed cabbage rolls in the pot, ensuring that the seam side is facing down.
Step 5
Whisk together the tomato sauce, beef or vegetable broth, and tomato paste in a separate bowl until well combined. Pour this mixture over the cabbage rolls in the pot, ensuring that the rolls are covered with the sauce.
Step 6
Next, cover the pot with a lid and simmer on low heat for approximately 1-1.5 hours, and allow the cabbage rolls to cook until they become tender and the flavors meld together beautifully.
Step 7
CRESCENT ROLL BREAKFAST CASSEROLE
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