👨‍🍳 作り方

1. 1

   Preheat oven to 180°C (350°F).

   💡 プロのコツ: Ensures even cooking
2. 2

   Carefully remove the leaves from the cabbage. Blanch the whole head in boiling water for 5-7 minutes, then carefully peel off the leaves. Trim the thick central rib from each leaf.

   💡 プロのコツ: Soften leaves for easier rolling
3. 3

   In a large bowl, combine ground pork, ground beef, cooked rice, chopped onion, minced garlic, egg, marjoram, salt, and pepper. Mix well until thoroughly combined.

   💡 プロのコツ: Don't overmix, as it can make the filling tough
4. 4

   Place a portion of the filling onto the base of each cabbage leaf. Fold in the sides and roll up tightly to form a neat parcel.

   💡 プロのコツ: Ensure rolls are secure to prevent unraveling
5. 5

   Heat vegetable oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the cabbage rolls on all sides.

   💡 プロのコツ: Adds depth of flavor and color
6. 6

   Remove the browned rolls from the pot. Add the tomato paste and cook for 1 minute, stirring constantly. Pour in the beef broth and add the bay leaf. Bring to a simmer.

7. 7

   Return the cabbage rolls to the pot, ensuring they are mostly submerged in the liquid. Cover the pot tightly and transfer to the preheated oven.

   💡 プロのコツ: Use a lid or foil to create a tight seal
8. 8

   Bake for 1 hour 30 minutes, or until the cabbage is tender and the filling is cooked through. Check liquid levels occasionally and add more broth if needed.

9. 9

   Serve hot, with the cooking liquid spooned over. Optional: serve with a dollop of sour cream.

   💡 プロのコツ: The sauce is as important as the rolls