Directions
- 1Carefully remove the cabbage core to loosen leaves.
- 2Blanch the cabbage in boiling water for 5–10 minutes until leaves soften and separate easily.
- 3Remove leaves and plunge into cold water.
- 4Trim or shave down the thick central vein on each leaf for easier rolling.
- 5Pat dry the leaves if desired.
- 6Sauté diced onion and grated carrot in a skillet for 2–3 minutes until golden.
- 7Parboil rice for 6–7 minutes, then drain, rinse, and cool.
- 8Mix beef, herbs, sautéed veggies, rice, garlic, spices, and salt in a bowl.
- 9Place ~3 heaped tbsp filling on each leaf and roll up tightly.
- 10For sauce: mix puréed tomatoes, broth/water, salt, and sugar.
- 11Heat the sauce gently to dissolve the ingredients.
- 12Arrange rolls in a deep baking dish.
- 13Pour sauce over the rolls.
- 14Cover with foil and bake at 200°C (400°F) for 40 minutes.
- 15Remove foil, baste with juices, and bake uncovered for another 20 minutes.
- 16Serve hot with sour cream and fresh herbs.
Ingredients
- 1 medium medium head of cabbage
- 1 kg ground beef (medium fat)
- 1 medium diced medium onion
- 1 medium grated medium carrot
- 100 g rice, parboiled until half-cooked
- 2 cloves minced garlic cloves
- 1 tsp black pepper
- 1 tsp sweet paprika
- 1 tsp hot chili
- 3 tbsp chopped herbs (cilantro, parsley, or your favorite)
- 1.5 tsp Salt (to taste)
- 100 ml puréed tomatoes (passata)
- 100 ml beef broth (optional, or use water)
- 0.5 tsp salt
- 2 tsp sugar
- Sour cream
- Fresh herbs
Equipment
SkilletBowlDeep baking dishFoil
Tips
- Trim or shave down the thick central vein on each leaf for easier rolling.
- Pat dry cabbage leaves if desired.
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