Instructions:
1. Preheat your oven to 350°F (175°C).
2. Bring a large pot of water to a boil. Core the cabbage and carefully separate the leaves. Blanch the cabbage leaves in the boiling water for about 2-3 minutes, until they become slightly tender. Drain and set aside.
3. In a large skillet, cook the ground beef over medium heat until browned. Add the diced onion and minced garlic, and cook for another 2-3 minutes until the onion becomes translucent. Drain any excess fat from the skillet.
4. Stir in the cooked rice, diced tomatoes (with their juice), tomato sauce, tomato paste, dried oregano, dried basil, salt, and pepper. Simmer the mixture for about 5 minutes, allowing the flavors to meld together.
5. In a large casserole dish, spread a thin layer of the meat and tomato mixture on the bottom. Place a layer of cabbage leaves on top, followed by another layer of the meat mixture. Repeat the layers until all the ingredients are used, finishing with a layer of cabbage leaves on top.
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I loved these so much back then. I’d constantly pester my mom to cook them.
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