In a large bowl, mix the ground meat, onion, garlic, egg, cooked rice, parsley, salt, and pepper.
Take a cabbage leaf, place a portion of the filling in the center, and fold the sides over to form a small package. Repeat with the remaining leaves and filling.
Cooking:
Heat the olive oil in a large skillet or Dutch oven over medium heat. Place the stuffed cabbage rolls in the skillet, seam side down, and lightly brown them.
Add the tomato sauce and the bouillon cube dissolved in a cup of water. Cover and simmer on low heat for about 1 hour, occasionally basting the cabbage rolls with the sauce.
Serving:
Serve the cabbage rolls hot, topped with the tomato sauce.
Tips:
You can serve these stuffed cabbage rolls with mashed potatoes or a green salad.
For extra flavor, add a bit of smoked bacon to the filling.
Enjoy your meal!
