Cabbage Rolls with Beef

🛒 Ingredients

• Green Cabbage 800 g · 200 kcal
• Ground Beef (85% lean) 600 g · 1500 kcal
• Uncooked White Rice 120 g · 432 kcal
• Onion 150 g · 60 kcal
• Garlic 15 g · 22 kcal
• Crushed Tomatoes (canned) 700 g · 140 kcal
• Beef Broth 400 g · 16 kcal
• Vegetable Oil 20 g · 180 kcal

👨‍🍳 Instructions

1. Core the cabbage and carefully remove 12-14 large leaves. Bring a large pot of salted water to a boil, blanch the cabbage leaves for 3-5 minutes until pliable, then drain and set aside to cool.
2. For the filling, finely chop the onion and garlic. In a large bowl, combine ground beef, uncooked rice, chopped onion, garlic, a pinch of salt, and black pepper. Mix thoroughly until well combined.
3. Lay each blanched cabbage leaf flat. Place a spoonful of the meat mixture near the stem end, fold in the sides, and then roll tightly from the stem end to form a neat roll. Repeat with all leaves and filling.
4. Arrange any leftover cabbage leaves or tough cabbage cores at the bottom of a large heavy-bottomed pot or Dutch oven. Place the rolled cabbage rolls snugly in layers on top.
5. In a separate bowl, whisk together crushed tomatoes, beef broth, a tablespoon of vegetable oil, paprika, and any additional seasoning. Pour this sauce over the cabbage rolls, ensuring they are mostly submerged.
6. Bring the pot to a simmer over medium heat, then reduce heat to low, cover, and cook for 1.5 to 2 hours, or until the cabbage is very tender and the rice is fully cooked. Serve hot.