Stuffed cabbage, also known as cabbage rolls, is a traditional dish that's popular in many countries. Here's a recipe for a classic Eastern European version:

Ingredients:

1 large head of cabbage 1 lb ground beef or pork 1/2 cup uncooked rice 1 medium onion, chopped 1 tablespoon chopped fresh parsley 1 teaspoon salt 1/2 teaspoon black pepper 1 can (14.5 oz) diced tomatoes 2 cups beef broth 2 tablespoons vegetable oil 1 tablespoon tomato paste Instructions:

Preheat the oven to 350°F.

Bring a large pot of salted water to a boil. Carefully remove the outer leaves of the cabbage, taking care not to tear them, and blanch them in the boiling water for about 3 minutes, or until wilted. Remove the leaves and set them aside to cool.

In a large mixing bowl, combine the ground meat, uncooked rice, chopped onion, parsley, salt, and pepper. Mix well with your hands.

Take a cabbage leaf and place about 1/4 cup of the meat mixture in the center. Roll the leaf around the filling, tucking in the sides as you go, to form a tight roll. Repeat with the remaining cabbage leaves and filling.

In a Dutch oven or large oven-safe pot, heat the vegetable oil over medium heat. Add the tomato paste and stir until fragrant.

Place the stuffed cabbage rolls in the pot in a single layer, seam side down. Pour the diced tomatoes and beef broth over the rolls.

Cover the pot with a tight-fitting lid and transfer it to the oven. Bake for about 1 1/2 hours, or until the cabbage rolls are tender and the filling is cooked through.

Serve hot, garnished with chopped fresh herbs if desired.

Enjoy your delicious stuffed cabbage!