👨‍🍳 Instruktioner

1. 1

   Preheat oven to 180°C (350°F).

   💡 Proffstips: Ensure oven is fully preheated before baking.
2. 2

   Core the cabbage and carefully remove the outer leaves. Blanch the cabbage in boiling water for 5-10 minutes until the leaves are pliable. Cool and carefully separate the leaves, trimming any thick ribs.

   💡 Proffstips: Be gentle to avoid tearing the leaves.
3. 3

   In a bowl, combine ground beef, ground pork, cooked rice, chopped onion, minced garlic, egg, salt, pepper, and paprika. Mix well.

   💡 Proffstips: Do not overmix, as it can make the filling tough.
4. 4

   Place a portion of the filling onto each cabbage leaf and roll them up tightly, tucking in the sides.

   💡 Proffstips: Secure with toothpicks if necessary.
5. 5

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

   💡 Proffstips: This step adds depth of flavor.
6. 6

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

7. 7

   Cover the pot and transfer it to the preheated oven. Bake for 1 hour 30 minutes, or until the cabbage is tender and the filling is cooked through.

   💡 Proffstips: Check liquid levels during cooking and add more broth if needed.
8. 8

   Serve hot, spooning some of the sauce over the cabbage rolls.