Preparing stuffed cabbage:
1. Prepare the cabbage leaves:
• Start by removing the outer leaves of the white cabbage or Savoy cabbage. Remove the cabbage stem with a sharp knife to make peeling easier.
• Bring a large pot of water to a boil. Blanch the cabbage leaves for 3 to 5 minutes, until they soften and peel easily. Then drain them and let them cool.
2. Prepare the minced beef stuffing:
• In a large bowl, combine the ground beef, egg, finely chopped onion, breadcrumbs, and mustard. Season with salt, pepper, and a little paprika to taste.
• The mixture should be homogeneous and neither too wet nor too dry. If the mixture is too wet, simply add a little breadcrumbs.
3. Shape the stuffed cabbage rolls:
• Prepare the blanched cabbage leaves by removing the large central ribs to make rolling easier. Place about 1 to 2 tablespoons of minced meat filling on each leaf.
• Fold over the edges of the sheet, then roll it up tightly. It’s best to secure it with kitchen twine or toothpicks to prevent it from unraveling during cooking.
4. Brown the cabbage rolls:
• Heat the oil in a large frying pan or pot and brown the cabbage rolls on all sides until golden brown. This will give them a delicious crust and a more intense flavor.
5. Braise the rolls:
• Once the rolls are golden brown, add the tomato paste and cook briefly for an even more intense sauce. Then deglaze with the stock and let the rolls braise in the liquid for about 45 minutes to 1 hour.
• Turn occasionally to ensure even cooking and prevent the sauce from reducing too much. Add a little stock during cooking if necessary.
6. Refine the sauce:
• For a particularly creamy sauce, add cream after cooking and mix well. The cream makes the sauce smoother and perfectly enhances the flavor.
• Finally, season with salt, pepper and a little paprika if you wish.
7. Serve:
• Carefully remove the stuffed cabbage rolls from the pot and arrange them on plates. Coat them with the delicious sauce and serve with potatoes or rice, if desired.
Red cabbage also pairs perfectly with this traditional dish.
