A delightful twist on the classic cabbage rolls, featuring a gluten-free and flavorful filling.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Core the cabbage and microwave it wrapped in a clean towel for 10 minutes to soften the leaves.
Microwaving the cabbage makes the leaves pliable and easy to roll.
Cook the ground beef and diced ham in a skillet until browned, then add the chopped onion, green bell pepper, and minced garlic, cooking until softened.
Cooking the vegetables with the meat enhances the flavor.
Mix the cooked meat and vegetables with the cooked rice, parsley, paprika, salt, and pepper in a bowl.
Ensure the filling is well mixed for consistent flavor.
Spoon the filling onto each cabbage leaf, roll tightly, and place seam-side down in a greased baking dish.
Rolling tightly prevents the filling from spilling out during baking.
Mix the tomato sauce, sugar, water, and bouillon cube, then pour over the cabbage rolls.
Stir well to dissolve the bouillon cube completely.
Cover the dish with aluminum foil and bake for 45 minutes.
Covering the dish traps steam, keeping the rolls moist.
Serve the cabbage rolls warm, garnished with additional parsley if desired.
Adding fresh parsley enhances the presentation and flavor.
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