Ingredients:

  • 1 large head of green cabbage (approx. 1.3 kg)
  • 30 g salt
  • 450 g ground beef (80/20 lean-to-fat ratio)
  • 450 g ground pork
  • 190 g uncooked long-grain white rice
  • 150 g onion, finely diced
  • 15 g garlic, minced
  • 50 g egg
  • 5 g salt
  • 3 g black pepper
  • 2 g dried marjoram
  • 480 ml tomato sauce or puree
  • 240 ml beef broth
  • 30 g brown sugar
  • 15 g lemon juice or apple cider vinegar
  • 5 g smoked paprika
  • 28 g butter, melted

Instructions:

  1. Core the cabbage: Use a sharp knife to carve out a deep cylinder from the center of the cabbage head.
  2. Blanch: Submerge the whole head in boiling salted water for 3–5 minutes.
  3. Remove leaves: Use tongs to peel away the outer leaves and trim the central vein from the back of each leaf.
  4. Sauté aromatics: Cook diced onions and garlic in a pan until translucent.
  5. Combine ingredients: In a large bowl, mix the ground beef, ground pork, uncooked rice, sautéed onions, egg, and seasonings.
  6. Mix gently by hand until just combined.
  7. Portion: Place approximately 80g of filling onto the center of a cabbage leaf.
  8. Tuck and roll: Fold the sides inward then roll tightly from the bottom up.
  9. Layer: Line the bottom of your dish with remaining cabbage scraps and arrange rolls seam-side down.
  10. Prepare glaze: Whisk the tomato sauce, beef broth, brown sugar, lemon juice, and paprika. Pour over the rolls.
  11. Simmer: Cover and bake at 175°C for 90 minutes.