Caraway Cabbage Wrap

🛒 Ingredients

• Large Cabbage Leaves 150 g · 38 kcal
• Lean Ground Pork 150 g · 300 kcal
• Uncooked White Rice 50 g · 180 kcal
• Onion 50 g · 20 kcal
• Garlic 5 g · 8 kcal
• Caraway Seeds 2 g · 7 kcal
• Tomato Paste 20 g · 16 kcal
• Vegetable Broth 100 g · 5 kcal
• Vegetable Oil 10 g · 90 kcal
• Sour Cream (for serving) 30 g · 57 kcal

👨‍🍳 Instructions

1. Carefully remove whole leaves from a head of cabbage. Blanch the cabbage leaves in boiling salted water for 3-5 minutes until pliable, then drain and cool.
2. In a bowl, combine ground pork, uncooked rice, finely diced onion, minced garlic, and caraway seeds. Season with salt and pepper.
3. Place a portion of the filling onto each cabbage leaf, fold in the sides, and roll tightly to form a wrap.
4. Heat vegetable oil in a large pot or Dutch oven over medium heat. Sear the cabbage wraps on all sides until lightly browned.
5. In a separate bowl, whisk together tomato paste and vegetable broth. Pour the mixture over the seared cabbage wraps in the pot.
6. Bring to a simmer, then reduce heat to low, cover, and cook for 1.5 hours, or until the rice is tender and the cabbage is very soft.
7. Serve the Caraway Cabbage Wraps hot, topped with a spoonful of sour cream and fresh herbs if desired.