Traditional Cabbage Rolls with Savory Minced Meat Filling

Carefully remove the core from the white cabbage. In a large pot of boiling salted water, blanch the cabbage for 5-10 minutes until the outer leaves soften and can be easily peeled off. Gently remove 8-10 softened leaves and trim any thick veins from the base of each leaf.

Finely chop the onion. In a large bowl, combine the minced meat, chopped onion, cooked rice, egg, 1 teaspoon of salt, black pepper, and paprika powder. Mix thoroughly with your hands until well combined.

Lay a blanched cabbage leaf flat. Place a generous spoonful of the meat mixture (about 2-3 tablespoons) near the stem end. Fold in the sides of the leaf, then roll it up tightly from the stem end to form a compact roll. Repeat with the remaining leaves and filling.

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the cabbage rolls on all sides until nicely golden, about 5-7 minutes in total. Work in batches if necessary to avoid overcrowding the pot. Remove the rolls and set aside.

To the same pot, add the tomato paste and sauté for 1 minute, stirring constantly. Pour in the beef broth, scraping up any browned bits from the bottom of the pot. Bring the sauce to a gentle simmer and add the remaining 0.5 teaspoon of salt.

Return the seared cabbage rolls to the pot, ensuring they are mostly submerged in the sauce. If needed, add a little more broth or water. Reduce heat to low, cover, and simmer for 60-90 minutes, or until the cabbage is very tender and the meat is cooked through.

Taste the sauce and adjust seasoning if necessary. Serve the traditional cabbage rolls hot, garnished with fresh parsley, if desired. They pair wonderfully with boiled potatoes or a dollop of sour cream.