Old Viennese Cabbage Rolls with Minced Meat | Hearty Classic

Cut out the core of the white cabbage in a wedge shape. Blanch the entire head of cabbage in a large pot of boiling salted water for approx. 5–8 minutes until the outer large leaves can be easily removed. Carefully detach about 8–10 large leaves, rinse with cold water, and pat dry. Trim down the thick leaf ribs.

Parboil the long-grain rice in lightly salted water for approx. 8–10 minutes until al dente, drain, and allow to cool. Peel and finely chop the onion and garlic.

In a bowl, knead the mixed minced meat with the parboiled rice, chopped onion, garlic, egg, sweet paprika powder, marjoram, 1 tsp salt, and a pinch of pepper until smooth.