Classic Cabbage Rolls | Juicy with Minced Meat

Cut out the core of the white cabbage in a wedge shape. Blanch the whole head of cabbage in a large pot of boiling salted water for approx. 5–8 minutes, until the outer large leaves can be easily detached. Carefully remove 8–10 large leaves, rinse under cold water, and pat dry. Trim the thick leaf ribs flat.

Peel and finely chop the onion and garlic. Heat 1 tbsp of clarified butter in a pan and sauté the diced onion and garlic until translucent, then allow to cool briefly.

In a bowl, thoroughly knead the mixed minced meat with the sautéed onions, garlic, egg, breadcrumbs, marjoram, sweet paprika powder, and a pinch of salt and ground pepper each, until a homogeneous mixture is formed.