1 large onion, finely chopped
Salt to taste
Italian herb mix
Ground nutmeg
Ground black pepper
Paprika
2 cloves of garlic, minced
1 young onion (green onion), chopped
Fresh dill, chopped
5-6 tablespoons white yogurt
2 teaspoons tomato paste
1 head of cabbage
Ground beef (quantity as per the number of servings)
For the Parmesan Potatoes:
3 large potatoes, cut into wedges
2 cloves of garlic, minced
4 tablespoons vegetable oil
Salt to taste
Ground black pepper
Paprika
60g Parmesan cheese, grated
Fresh parsley, chopped
Instructions:
Preheat your oven to 180°C (356°F).
For the Stuffed Cabbage:
2. In a bowl, combine the chopped onion with a pinch of salt, Italian herbs, nutmeg, black pepper, paprika, and minced garlic. Mix well.
Add the chopped green onion and dill to the mixture.
Stir in the white yogurt and tomato paste until fully combined.
Carefully cut the cabbage to create pockets and place them on a baking sheet lined with parchment paper.
Season the cabbage with salt and pepper to taste.
Form the ground beef into patties and place them on top of the cabbage pockets.
Spread the yogurt and tomato sauce mixture over the beef.
Bake in the preheated oven for 45 minutes.
For the Parmesan Potatoes:
10. Raise the oven temperature to 200°C (392°F) after the cabbage is done.
Toss the potato wedges with the minced garlic, vegetable oil, salt, black pepper, and paprika. Make sure the potatoes are well coated.
Place the potatoes on a baking sheet lined with parchment paper and bake for 15 minutes.
Sprinkle half of the grated Parmesan over the potatoes and continue to bake.
After 15 minutes, turn the potatoes over, sprinkle the remaining Parmesan, and bake for another 15 minutes until golden and crispy.
Once done, garnish with chopped parsley.