Grandma's Hearty Cabbage Rolls

Instructions

1. 11

   Carefully remove the outer leaves from the savoy cabbage. Bring a large pot of salted water to a boil. Blanch the cabbage leaves in batches for about 3-5 minutes until they are pliable. Remove them with a slotted spoon and let them cool slightly. Cut out the thick central rib from each leaf.

2. 22

   For the filling, finely dice the onion and mince the garlic. In a large bowl, combine the ground beef, diced onion, minced garlic, cooked rice, egg, paprika powder, marjoram, salt, and pepper. Mix everything thoroughly until well combined.

3. 33

   Lay a blanched cabbage leaf flat. Place a spoonful of the meat mixture at the base of the leaf. Fold in the sides, then roll up the leaf tightly from the bottom to form a compact roll. Repeat with the remaining cabbage leaves and filling.

4. 44

   Heat oil in a large oven-safe pot or Dutch oven over medium-high heat. Sear the cabbage rolls on all sides until nicely browned. This adds depth of flavor.

5. 55

   Preheat your oven to 350°F (175°C). For the sauce, deglaze the pot with beef broth. Add the crushed tomatoes, tomato paste, sugar, salt, and pepper. Bring the sauce to a simmer, then carefully place the seared cabbage rolls back into the pot, ensuring they are mostly submerged in the sauce.

6. 66

   Cover the pot and transfer it to the preheated oven. Braise for about 60-75 minutes, or until the cabbage is very tender and the filling is cooked through. Check periodically and add more broth if the sauce becomes too thick.

7. 77

   Once cooked, remove the pot from the oven. Serve the cabbage rolls hot, garnished with fresh chopped parsley. They pair wonderfully with boiled potatoes or a simple green salad.