Green cabbage: 200g (1 large head, 8 large leaves), Ground beef: 100g (3.5 oz), Brown rice: 30g (1/4 cup, cooked), Onion: 50g (1/2 small, finely diced), Garlic: 6g (2 cloves, minced), Egg: 25g (1/2 large), Tomato sauce: 120g (1/2 cup), Diced tomatoes: 100g (1/2 cup), Beef broth: 60ml (1/4 cup), Paprika: 2g (1/2 tsp), Dried oregano: 1g (1/4 tsp), Dried thyme: 1g (1/4 tsp), Olive oil: 5ml (1 tsp), Salt: 2g (1/2 tsp), Black pepper: 1g (1/4 tsp), Fresh parsley: 5g (1 tbsp, chopped)
1. Bring a large pot of salted water to a boil. 2. Core the cabbage and carefully remove 8 large leaves. 3. Blanch the cabbage leaves in boiling water for 2-3 minutes until pliable. Drain and set aside to cool. 4. In a bowl, combine 100g ground beef, 30g cooked brown rice, 50g finely diced onion, 3g minced garlic, 25g egg, 2g paprika, 1g salt, and 1g black pepper. Mix well. 5. Trim the thick part of the cabbage leaf stems to make them easier to roll. 6. Place about 2 tablespoons of the meat mixture near the stem end of each cabbage leaf. 7. Fold in the sides and roll up the leaf to enclose the filling. 8. In a large skillet, heat 5ml olive oil over medium heat. 9. Add 3g minced garlic and cook for 30 seconds until fragrant. 10. Add 120g tomato sauce, 100g diced tomatoes, 60ml beef broth, 1g dried oregano, and 1g dried thyme. Bring to a simmer. 11. Carefully place the cabbage rolls, seam-side down, in the sauce. 12. Cover and simmer for 25-30 minutes, until the meat is cooked through. 13. Serve hot, garnished with 5g chopped fresh parsley.
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