carmen waller
Ingredients:
• Green Cabbage, I used one medium head.
• 450 grams.Of ground beef, it’s preferable to use grass-fed.
• 200 grams.Of long-grain rice weighed before cooking
• 170 grams.Of tomato paste.
• 1 liter.Of beef broth.
• A medium-sized onion, I diced it.
• 4 tablespoons.Of corn starch.
• ½ teaspoon.Of cayenne pepper.
• 1 teaspoon.Of paprika powder.
• 1 teaspoon.Of minced garlic.
• salt and black pepper.
– Note: All ingredients need to be weighed before cooking.
PREPARATION:
Step 1: In the beginning, you need to cook the rice until it is until it reaches the desired consistency, ” molto al dente” which means it is still firm in the center. Drain the water and put it aside.
• Step 2: Using a paring knife, cut off the core of the cabbage. Remove as much of the core as you possibly can. After you’ve done this, it will be much simpler to get the leaves out.
• Step 3: After that, you can put the whole head of cabbage in a large saucepan of boiling water and cook for 10 minutes, stirring occasionally. In order for the head of the cabbage to be fully submerged, there should be adequate water.
• Step 4: And now, remove from the saucepan and set aside to cool until it is safe to handle again. Remove the outer leaves of the cabbage and throw them away.
