Cabbage Rolls with Ground Meat and Rich Sauce

Steps

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1. 1
   Remove the core from the white cabbage by carefully cutting around it. Bring a large pot of salted water to a rolling boil, then blanch the entire cabbage until the leaves become soft and separate easily, about 5 to 10 minutes. Remove the softened leaves one by one with a fork and immerse them immediately in cold water to stop the cooking. Drain on a clean kitchen towel.
   ▶ ≈0:23
2. 2
   Prepare the filling by combining the ground meat with the squeezed-out soaked bread roll, eggs, finely diced onion, minced garlic, sweet paprika, marjoram, salt, and pepper. Mix thoroughly with your hands until well combined and light and airy in texture.
   ▶ ≈1:41
3. 3
   Lay two blanched cabbage leaves flat, slightly overlapping. Spoon a portion of the filling onto each double-leaf base. Fold the bottom edge over the filling, then fold in the left and right sides, and finally roll away from you to seal the roll. The rolls should hold together naturally without tying.
   ▶ ≈3:15
4. 4
   Heat clarified butter in a large roasting pan or braising dish over medium-high heat. Working in batches if needed, carefully place the cabbage rolls seam-side down into the hot butter. Sear until deep golden brown on the first side, about 3–4 minutes, then season lightly with salt and pepper. Flip and sear the other side until equally brown. Transfer the browned rolls to a plate.
   ▶ ≈4:25
5. 5
   In the same pan with the remaining oil and browned bits, add the reserved cabbage trimmings and root pieces and sauté until beginning to brown. Stir in the tomato paste and briefly roast it together with the cabbage, being careful not to burn it. Pour in a splash of broth to help the paste dissolve and distribute evenly.
   ▶ ≈5:15
6. 6
   Pour the remaining broth into the pan. Return the browned cabbage rolls to the braising liquid, nestling them among the vegetable mixture. Season with freshly ground black pepper. Cover the pan with a lid.
   ▶ ≈5:45
7. 7
   Bring the liquid to a simmer on the stovetop and cook covered for 10 minutes. Transfer the entire pan to a preheated 200°C (400°F) oven with top and bottom heat. Braise for approximately 30 minutes, keeping the lid on for the first 15 minutes. After 15 minutes, remove the lid to allow the tops of the rolls to brown slightly.
   ▶ ≈5:57
8. 8
   Remove the cabbage rolls from the pan and set them on a serving tray or baking sheet. Place the braising pan on the stovetop over medium heat. Mix a small amount of cornstarch with a little cold water or broth to create a slurry, then slowly stir it into the simmering sauce to thicken it to your desired consistency. Allow the sauce to boil gently for at least 1 minute so the starch fully binds and the sauce reaches full thickness. Return the rolls to the thickened sauce.
   ▶ ≈6:16
9. 9
   Transfer the finished cabbage rolls and sauce to a serving platter. Garnish with fresh parsley if desired, and serve with a generous dollop of cool sour cream on top of each roll. Accompany with boiled potatoes or rice on the side.
   ▶ ≈6:46