1 can (425 g) crushed tomatoes
1.5 dl tomato sauce
1.2 dl chicken or vegetable stock
1 tbsp Worcestershire sauce
1 tsp sugar (optional) Balances acidity
1.5 tsp garlic powder
Salt and black pepper to taste
For the vegetable bed
2 medium carrots, sliced
1 medium zucchini, chopped
1 red bell pepper, sliced
1 small onion, chopped
2 tbsp olive oil
Optional: salt, pepper, Italian herbs
👩‍🍳 Step-by-step instructions
1️⃣ Preheat oven
Preheat oven to 375°F.
Lightly grease a large baking dish or casserole.
2️⃣ Soften cabbage
Bring a large pot of water to a boil.
Submerge the entire cabbage for 5–7 minutes until the outer leaves soften.
Peel the softened leaves and set aside. Repeat until you have 8–10 leaves.
3️⃣ Make the filling
Mix the ground beef, rice, onion, garlic, egg (if using), paprika, thyme, salt and pepper in a bowl until well combined.
4️⃣ Roll up the cabbage

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