Stuffed cabbage is a cozy, comforting dish that’s easy to make. It’s a great way to enjoy the flavorful combination of meat, veggies and rice in a unique wrap. Plus the tomato sauce that’s simmered to perfection is just wonderful!

Traditionally, people par-boil their cabbage leaves before stuffing and rolling them. But in recent years, a new phenomenon has sprouted: Lazy Stuffed Cabbage Rolls. In this recipe, the outer cabbage leaves aren’t boiled first – instead, they’re simply chopped up and mixed with the filling. This cuts down the preparation time dramatically, so you can get this hearty and nutritious meal on the table much sooner.

To prepare the cabbage leaves, bring a large pot of water to a boil and stir in a teaspoon of salt. Meanwhile, remove the whole core of the cabbage and submerge it in the boiling water for about 15 minutes or until the outer leaves are soft and flexible. Use tongs to remove the leaves from the pot and pat them dry with a kitchen towel. Reserve any hard or torn leaves to line the bottom of your pot later.

In a bowl, mix together the ground beef, pork, cooked rice, garlic, onion, green pepper, carrot, parsley flakes, salt and pepper until well combined. Place about 1/3 cup of the mixture on each cabbage leaf and, starting with the thick stem end, roll the leaves up tightly. Line a 5-quart Dutch oven with reserved outside leaves and transfer the rolled cabbage to it. Spread 1 cup of the sauce over the rolls and bake, uncovered, until the rolls are cooked through, about an hour. محشي ملفوف