Savoy Cabbage Rolls with Beef and Rice

Instructions

1. 1

   Cook the rice and prepare the leaves

   Rinse the rice, add 360 ml of water, and bring to a boil. Cover and cook over low heat for 12 minutes, then remove from the heat and let stand for 5 minutes. Meanwhile, bring a large pot of water to a boil, blanch the cabbage leaves for 2 to 3 minutes, then cool them in cold water. Shallowly trim the thick central rib of each leaf so it can be rolled.

   
2. 2

   Brown the meat filling

   Finely chop the onion and mince the garlic. Heat 15 ml of oil in a pan, cook the onion for 4 minutes until softened, then add the garlic and stir for 30 seconds. Add the beef, smoked paprika, 3 g of salt, and half of the black pepper. Cook for 6 to 8 minutes, breaking the meat into small pieces with a spoon, until browned and no pink remains.

   
3. 3

   Combine the filling and prepare the sauce

   Mix the cooked rice with the browned meat and chopped parsley. Taste and add 1 g of salt. In a baking dish, combine the strained tomatoes, broth, chopped dill, lemon juice, the remaining 3 g of salt, the rest of the black pepper, and 5 ml of oil.

   
4. 4

   Roll the cabbage leaves

   Preheat the oven to 190 °C. Place about one-eighth of the filling on each cabbage leaf, fold the sides inward, and roll tightly. Arrange the rolls seam-side down in the sauce in the baking dish; they should be almost submerged.

   
5. 5

   Bake and serve

   Cover the dish with a lid or tightly with foil and bake for 30 minutes at 190 °C. Uncover and bake for another 10 to 15 minutes, until the sauce has reduced slightly. The thickest roll should reach at least 71 °C in the center. Let the dish rest for 5 minutes before serving; taste the sauce and, if needed, adjust the acidity with a few drops of lemon juice from the stated amount.