Mediterranean Cabbage Rolls

Carefully peel the leaves off the cabbage head. Boil the leaves in a large pot of water for a few minutes until softened and pliable. Remove with tongs and set aside to cool.

In a large mixing bowl, combine the ground beef, salt, pepper, chopped onion, fresh parsley, and eggs.

Mix the filling thoroughly with your hands until well combined. If using, mix in the uncooked rice.

Lay a softened cabbage leaf flat. Place a spoonful of the meat filling at the base of the leaf and roll it up tightly, tucking in the sides.

Pour a thin layer of tomato sauce on the bottom of an oven-safe baking dish.

Arrange the cabbage rolls seam-side down in the baking dish in a single layer.

Pour the remaining tomato sauce over the top of the rolls, ensuring they are well-covered.

Bake in a preheated oven until the meat is cooked through and the sauce is bubbly (e.g., 375°F for 45-50 minutes).

Serve hot, optionally garnished with a drizzle of plain yogurt and a sprinkle of fresh parsley.