👨‍🍳 作り方

1. 1

   Gently loosen the cabbage leaves by blanching the whole head in boiling water for about 5-10 minutes, or until leaves are pliable. Carefully remove leaves and cut out the thick central rib.

   💡 プロのコツ: Alternatively, freeze the cabbage overnight and thaw; the leaves will separate more easily.
2. 2

   Cook the rice in boiling water until al dente, then drain and let cool.

3. 3

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

   💡 プロのコツ: Do not overmix, as this can make the filling tough.
4. 4

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

   💡 プロのコツ: Use toothpicks to secure if needed.
5. 5

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

6. 6

   Stir in the tomato paste and cook for 1 minute. Add the diced tomatoes, beef broth, and bay leaf. Bring to a simmer.

7. 7

   Carefully place the browned cabbage rolls into the simmering sauce. Cover the pot and reduce heat to low. Simmer for at least 60 minutes, or until the cabbage is very tender and the filling is cooked through.

   💡 プロのコツ: Add more broth or water if the sauce reduces too much.
8. 8

   Remove bay leaf before serving. Serve hot, spooning some of the sauce over the rolls.