Ingredients
- 1 large head green cabbage
- 1 white bread roll soaked in warm water
- 16 ounces lean ground beef
- 1 medium yellow onion diced
- 1 egg lightly beaten
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon paprika
- 3/4 teaspoon dried marjoram
- 1 tablespoon olive oil
- 3 slices bacon diced
- 2 cups beef broth
- 3/4 cup heavy cream
- Cornstarch as needed for thickening
Instructions
- Rinse the cabbage, and carefully peel off about eight large outer leaves. Trim the thick center vein from each leaf. Bring a large pot of lightly salted water to a boil. Blanch the cabbage leaves for about 2 minutes until they become flexible. Drain and set aside.
- Place the bread roll in warm water to soften. Once soaked, squeeze out any excess water and cut into small pieces.
- In a large bowl, combine the lean ground beef, diced onion, diced soaked bread, egg, salt, pepper, paprika, and dried marjoram. Mix gently by hand until evenly combined.
- Divide the meat mixture evenly among the eight cabbage leaves. Place the filling in the center of each leaf. Fold in the sides and roll tightly. Secure each roll with kitchen twine or a toothpick, if needed.
- Heat a tablespoon of olive oil in a deep pan over medium-high heat. Add the cabbage rolls seam side down along with the diced bacon. Brown the rolls on all sides for extra flavor.
- Pour in the beef broth, reduce the heat to medium-low, cover the pan, and let the rolls simmer for 30 minutes until the filling is cooked through.
- Remove the cabbage rolls and keep them warm. In the same pan, stir in the heavy cream, adding between 1/2 cup and 3/4 cup, until the desired creaminess is achieved. If a thicker sauce is desired, mix a small amount of cornstarch with water to form a slurry and add it gradually while stirring until the sauce reaches your desired consistency.
- Adjust the seasoning with salt, pepper, or extra paprika as needed, and then spoon the sauce over the cabbage rolls before serving.
