Instructions:
Prepare the Cabbage: Bring a large pot of water to a boil. Carefully remove the cabbage leaves, making sure to keep them intact. Blanch the leaves in the boiling water for about 1-2 minutes until they are pliable. Remove and set aside to cool.
Make the Filling: In a large mixing bowl, combine the ground beef, cooked rice, Parmesan cheese, chopped onion, garlic, egg, oregano, basil, salt, and pepper. Mix well until everything is evenly incorporated.
Form the Rolls: Lay out each cabbage leaf and trim the thick stem if necessary to make it easier to roll. Place about 2-3 tablespoons of the beef mixture onto the center of each leaf.
Fold in the sides and roll tightly to enclose the filling. Repeat with the remaining cabbage leaves and filling.
Prepare the Sauce: In a saucepan, heat the olive oil over medium heat. Add the marinara sauce, oregano, basil, salt, and pepper. Stir and let it simmer for 5-10 minutes to allow the flavors to meld together.
Cook the Cabbage Rolls: Place the stuffed cabbage rolls in a large baking dish or Dutch oven, seam-side down. Pour the prepared tomato sauce over the rolls, covering them completely.
Bake: Cover the dish with aluminum foil and bake at 350°F (175°C) for 45-50 minutes, or until the cabbage rolls are tender and the filling is cooked through.
Serve: Remove from the oven and let it rest for a few minutes before serving. Garnish with extra Parmesan cheese, if desired.
