Golubtsi Cabbage Rolls

Ingredients

• 1cabbage head
• 500 gground beef
• 200 grice — cooked
• 1onion
• 400 gcrushed tomatoes
• sour cream — to serve
• to tastefine sea salt

Method

1. Start by preparing the cabbage. Bring a large pot of water to a boil and carefully place the whole cabbage head into the pot. Boil for about 5-7 minutes until the outer leaves are pliable and easy to separate. Remove the cabbage from the pot, let it cool slightly, and gently peel off the leaves, setting them aside for wrapping.
2. In a large bowl, combine 500 g ground beef with 200 g of cooked rice. Finely chop 1 onion and add it to the mixture. Season generously with fine sea salt, mixing thoroughly with your hands until the ingredients are well combined and the mixture feels cohesive.
3. Heat a large skillet over medium-high heat and add a generous amount of oil. Once the oil is shimmering, add the meat mixture in batches, browning each piece deeply on all sides. The goal is to achieve a rich, caramelized color which enhances the flavor of the rolls.
4. Take a cabbage leaf and place a portion of the browned meat mixture at the base. Fold in the sides and roll tightly from the base to the tip, ensuring the filling is securely enclosed. Repeat with the remaining leaves and filling.
5. In a large pot or Dutch oven, pour in 400 g of crushed tomatoes, spreading them evenly across the bottom. Arrange the cabbage rolls seam-side down in the pot, layering them if necessary. Pour any remaining tomato sauce over the top, ensuring the rolls are well covered.
6. Cover the pot with a lid and bring to a gentle simmer over low heat. Allow the rolls to braise for about 45-60 minutes, checking occasionally. The rolls are done when the cabbage is tender and easily pierced with a fork, and the flavors have melded together.
7. Once cooked, taste the sauce for salt and adjust if necessary. Serve the Golubtsi Cabbage Rolls hot, topped with a dollop of sour cream, and accompanied by rice, bread, or a fresh salad for a complete meal.