*ingredients:
• Green cabbage, I used a medium head.
• 450 grams of ground beef, preferably using grass.
• 200 grams of long grain rice, weighed before cooking
• 170 grams of tomato paste.
• 1 liter of beef broth.
A medium-sized onion, cut into cubes.
• 4 tablespoons of cornstarch.
• half a teaspoon. of cayenne pepper.
• 1 teaspoon of paprika powder.
• 1 teaspoon of minced garlic.
• Salt and black pepper.
Note: All ingredients must be weighed before cooking.
* Methods
Step 1: At first, you need to cook the rice until it reaches the desired consistency, "molto al dente" which means that it is still firm in the middle. Drain the water and set it aside.
Step 2: Using a paring knife, cut out the core of the cabbage. Remove as much pulp as possible. After doing this, it will be much easier to get the leaves out.
Step Three: Next, you can put the whole head of cabbage into a large pot of boiling water and cook for 10 minutes, stirring occasionally. In order for the entire head of cabbage to be submerged, there must be enough water.
• Step 4: Now take the pot out of the pot and set it aside to cool until it is safe to handle again. Remove and discard the outer leaves of the cabbage.
Step 5: Next, 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 will need one sheet of paper for each roll you make. Remove the stiff rib from the base of each cabbage leaf by cutting a V-shaped slit in it and set it aside.
Step 6: For the filling, place the minced meat, uncooked rice, onion, garlic and spices in a large mixing bowl and mix well with your hands until well combined.
Step 7: Place a teaspoon of the filling on each leaf, just above the notch where you removed the rib, which will give you a nice presentation. As you roll, bend the sides and flatten the bundle to form a tight ball.
Step 8: Place in a large heavy baking dish, seam side down, in a single layer, and bake for 30 minutes; Cook it until the gravy reaches about the middle of the stuffed cabbage, then you can remove the pan from the heat and set it aside. Reduce heat to a simmer and continue to cook an additional 45 to 60 minutes, stirring occasionally.
• Step 9: Remove the cabbage rolls from the skillet and set them aside while you make the sauce, and whisk the tomato paste into the gravy until it is completely dissolved. To thicken the sauce, whisk together the cornstarch with a little cold water until completely smooth.
Step 10: Next, slowly whisk cornstarch mixture into broth until well combined. Keep whisking as you bring the mixture to a boil, then boil for 1 minute more.
Step 11: In 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, either. Food must be served hot.
Recipe notes:
•Stuffed cabbage is even better the next day. Simply reheat the sauce or stir-fry to bring the flavors to life.
• They freeze well too, so creating extra stuffing and prepping stuffed cabbage for the next cold front is also a wise decision.
Pro tips:
• Choose a medium and large head of cabbage. The stuffing will be much easier to put into the crust because of this.
• A small amount of sugar in the sauce helps balance the acidity of the tomatoes in the dish.
• If you are on a low-carb diet, you can substitute uncooked cauliflower rice.
Enjoy!
