Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head into the boiling water. Let it cook for a few minutes until the outer leaves soften. Remove the leaves one by one as they become tender and set aside to cool.
In a bowl, combine the ground meat, uncooked rice, chopped onion, garlic, egg, salt, and pepper. Mix well until everything is evenly combined.
Take a cabbage leaf and place a portion of the filling near the base. Fold the sides in and roll it up tightly like a wrap. Repeat with the remaining leaves and filling.
In a baking dish, spread a layer of tomato sauce on the bottom. Arrange the cabbage rolls seam-side down. Pour the remaining sauce over the top, making sure they are well covered.
Cover the dish with foil and bake in a preheated oven at 180°C (350°F) for about 1 hour to 1 hour 30 minutes, until the cabbage is very tender and the filling is fully cooked.
Tips
For extra flavor, you can sauté the onion before mixing it into the filling. If you want softer rolls, cook them longer at a lower temperature.
Let the rolls rest for a few minutes before serving so the flavors settle. Serve warm with extra sauce on top for the best comfort meal experience.
