Ingredients:
• Green Cabbage, I used one medium head.
• 450 grams.Of ground beef, it’s preferable to use grass-fed.
• 200 grams.Of long-grain rice weighed before cooking
• 170 grams.Of tomato paste.
• 1 liter.Of beef broth.
• A medium-sized onion, I diced it.
• 4 tablespoons.Of corn starch.
• ½ teaspoon.Of cayenne pepper.
• 1 teaspoon.Of paprika powder.
• 1 teaspoon.Of minced garlic.
• salt and black pepper.
– Note: All ingredients need to be weighed before cooking.
PREPARATION:
Step 1: In the beginning, you need to cook the rice until it is until it reaches the desired consistency, ” molto al dente” which means it is still firm in the center. Drain the water and put it aside.
• Step 2: Using a paring knife, cut off the core of the cabbage. Remove as much of the core as you possibly can. After you’ve done this, it will be much simpler to get the leaves out.
• Step 3: After that, you can put the whole head of cabbage in a large saucepan of boiling water and cook for 10 minutes, stirring occasionally. In order for the head of the cabbage to be fully submerged, there should be adequate water.
• Step 4: And now, remove from the saucepan and set aside to cool until it is safe to handle again. Remove the outer leaves of the cabbage and throw them away.
• Step 5: Then, you need to remove the leaves by peeling them off. Depending on the size of your cabbage, you may not need to use all of the ingredients. You’ll need one leaf for each roll that you make. Remove the hard rib from the base of each cabbage leaf by cutting a V-shaped slit in it and setting it aside.
• Step 6: For the filling, put the ground beef, uncooked rice, onion, garlic, and spices in a large mixing basin and mix well with your hands until everything is well mixed.
• Step 7: Put a tiny spoonful of the filling on each of the
leaves, right above the incision where you removed the rib, which will give you a nice presentation. As you roll, tuck the sides in and tighten the bundle to form a tight ball.
• Step 8: Place in a big, heavy pan, seam side down, in a single layer, and bake for 30 minutes; cooking it until the broth is approximately halfway up the stuffed cabbage, then you can remove the pan from the heat and set it aside. Reduce the heat to a simmer and continue to cook for 45 to 60 minutes more, stirring occasionally.
• Step 9: Remove the cabbage rolls from the pan and set them aside while you make the sauce, and whisk the tomato paste into the broth until it is completely dissolved. To thicken the sauce, whisk together corn starch and a little amount of cold water until completely smooth.
Step 10: Then, slowly whisk in the corn starch mixture into the broth until everything is well-combined. Continue whisking as you bring the mixture to a boil, and then boil for 1 minute longer than that.
Step 11: At this step, you need to season with salt and pepper to your liking. It wouldn’t hurt to add some brown sugar and oregano to the mix as well. Hot food should be served.
– RECIPE NOTES:
• Stuffed cabbage is much better the following day; just reheat in the sauce or pan-fry to revive the flavors.
• They also freeze well, so creating an extra filling and preparing stuffed cabbage ahead of time for the next cold front is a wise decision as well.
– PRO TIPS:
• Pick a head of cabbage that is between medium and big in size. The filling will be much simpler to put into the shells because of this.
• A little amount of sugar in the sauce helps to balance out the acidity of the tomatoes in the dish.
• If you are following a low-carb diet, you may substitute uncooked cauliflower rice.
Enjoy !
