This stuffed cabbage rolls recipe is an Italian-American twist. This is one of my favorite recipe and even though it's not a Nigerian cuisine but i thought to share with you guys. Cheers!

This makes 12 Stuffed Cabbage Rolls, and it takes about 2 hours to prepare
Ingredients;
1 1/2 pound ground beef
3/4 cup uncooked white rice
1 egg, slightly beaten
4 cloves garlic, minced
1 stick butter, melted
2 teaspoon salt
1 teaspoon black pepper
1 large green cabbage, core removed
4 cups beef broth (optional)
2 cans crushed tomatoes (can substitute with 1 can condensed tomato or sauce)
1 medium onion, sliced

Procedure:

In a medium saucepan, bring water to boil. Add rice and stir, reduce heat, cover and simmer for 20 minutes, drain water from rice and set aside
In a large mixing bowl, combine the ground beef, rice egg, garlic, salt, black pepper, butter and 1 can crushed tomatoes. Mix very well with your hands, or a wooden spoon until completely combined. Cover and refrigerate until needed.
Bring a large pot of water to a boil. Carefully lower the head of cabbage into the water. As the cabbage simmers, the leaves will start to loosen and can be pulled off with a pair of tongs. As each cabbage leaf comes loose, remove it from the simmering water, and into a bowl of cold water. You'll need about 12 leaves. Then reserve the rest of the cabbage.
When the cabbage leaves are ready, divide the beef and rice mixture into 12 logs. Place the meat at the bottom of the cabbage leaf (where the stem is the thickest) and roll up, folding in the sides as you roll. The rice will expand, so don't roll to tightly. In a saucepan, stir together the beef broth, water, and the remaining 1 can crushed tomatoes, and bring to a simmer over medium-high heat.
In a large oven, or other deep roasting pan with a lid, cover the bottom with some of the leftover cabbage leaves. Place in 6 of the cabbage rolls. Top with the onion, and 1/2 of the hot tomato mixture. Top this layer and the last 6 rolls, and the rest of the tomato mixture. Cover with any remaining leftover cabbage leave. If needed, add water so that the cabbage rolls are covered by about an inch of liquid.
Cover and bake in a 350 degree F. oven for about 1 hour. Remove from the oven, use a fork to test one of the rolls to see if the rice is well cooked. If it needs more time, add more water, cover and cook until the rice is tender.
When done, remove and let rest covered for 30 minutes before serving

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