Cabbage Rolls with Tomato Sauce

Instructions

1. Step 1

   Bring a large pot of water to a boil. Lower in the cabbage and carefully remove leaves with tongs as they soften; collect 12 intact leaves and 2 spare leaves, then drain and trim the thick central veins.

   Timer: 10 min (fixed)

   Ingredients used: 1.0 piece Green Cabbage

   Cookware: Chef Knife, colander, cutting board, large pot

2. Step 2

   Cook the rinsed rice in boiling water until partially tender, then drain well and let it cool.

   Timer: 8 min (fixed)

   Ingredients used: 100.0 gr White Rice

   Cookware: colander, large pot

3. Step 3

   Heat half the olive oil in a skillet over medium heat. Add half the onion and half the garlic, then cook until softened; transfer to the mixing bowl and cool slightly.

   Timer: 6 min (fixed)

   Ingredients used: 6.0 gr Garlic, 15.0 ml Olive Oil, 100.0 gr Yellow Onion

   Cookware: mixing bowl, skillet

4. Step 4

   Add the beef, pork, egg, parsley, 1 ¼ tsp (7 gr) salt, black pepper, paprika, and cooled rice to the sautéed aromatics. Mix just until evenly combined.

   Ingredients used: 1.0 piece Egg, 15.0 gr Flat-Leaf Parsley, 450.0 gr Ground Beef, 2.0 gr Ground Black Pepper, 225.0 gr Ground Pork, 7.0 gr Salt, 2.0 gr Sweet Paprika

   Cookware: mixing bowl

5. Step 5

   Heat the remaining olive oil in a saucepan over medium heat. Cook the remaining onion until softened, add the remaining garlic and tomato paste, and cook briefly until fragrant.

   Timer: 6 min (fixed)

   Ingredients used: 6.0 gr Garlic, 15.0 ml Olive Oil, 30.0 gr Tomato Paste, 100.0 gr Yellow Onion

   Cookware: saucepan

6. Step 6

   Stir in the tomato sauce, beef stock, brown sugar, lemon juice, and remaining ⅞ tsp (5 gr) salt. Bring to a gentle simmer over medium heat, then cook over low heat until slightly thickened.

   Timer: 10 min (fixed)

   Ingredients used: 300.0 ml Beef Stock, 13.0 gr Brown Sugar, 15.0 ml Lemon Juice, 5.0 gr Salt, 800.0 ml Tomato Sauce

   Cookware: saucepan

7. Step 7

   Heat the oven to 180°C. Line the baking dish with the spare cabbage leaves and spread about one-third of the prepared sauce over them.

   Cookware: baking dish

8. Step 8

   Divide the filling evenly among the 12 cabbage leaves. Fold the sides inward, roll each leaf snugly around the filling, and arrange the rolls seam-side down in the baking dish.

   Cookware: baking dish, cutting board

9. Step 9

   Pour the remaining prepared sauce over the rolls and cover the dish tightly with aluminum foil. Bake at 180°C until the cabbage is tender and the filling is nearly cooked through.

   Timer: 60 min (fixed)

   Cookware: aluminum foil, baking dish

10. Step 10

    Remove the foil and bake until the sauce thickens slightly and the centers of the rolls reach at least 71°C.

    Timer: 15 min (fixed)

    Cookware: baking dish, instant-read thermometer

11. Step 11

    Rest the cabbage rolls before serving with the tomato sauce spooned over them.

    Timer: 10 min (fixed)

    Cookware: baking dish