| Ingredients
1 large head of cabbage
1 pound ground beef
1/2 cup cooked rice
1 onion, finely chopped
2 cloves garlic, minced
1 egg, beaten
1/4 cup breadcrumbs
1 teaspoon dried oregano
Salt and pepper to taste
Bechamel Sauce
2 tablespoons
butter
2 tablespoons
all-purpose flour
2 cups milk
1/2 cup grated
Parmesan cheese
Salt and pepper
to taste |
Preparation
Step 1
Fill a large pot with water and bring it to a boil.
Place the head of cabbage in the boiling water.
Cook for 5-7 minutes, or until the outer leaves can
be easily removed. Remove the cabbage from the
pot and set aside to cool.
Step 2
In a large mixing bowl, combine the ground beef,
cooked rice, chopped onion, minced garlic, beaten
egg, breadcrumbs, salt, black pepper, and dried
oregano. Mix until all ingredients are incorporated.
Step 3
Gently separate the cabbage leaves. Take a cabbage
leaf and place a small amount of the beef mixture
(2 tablespoons) in the center. Roll the leaf tightly,
folding in the sides as you go.
Step 4
In a large saucepan, heat the vegetable oil over
medium heat. Place the cabbage rolls seam side
down in the pan. Brown all sides for 2-3 minutes.
Step 5
Once the cabbage rolls are browned, pour the beef
broth over them. Bring the liquid to a simmer, then
reduce the heat to low. Cover the pan and let the
cabbage rolls cook for about 45-60 minutes. While
the rolls are cooking, make the bechamel sauce.
BECHAMEL SAUCE PREPARATION:
Step 1
In a medium saucepan, melt the butter over medium heat. Once the butter has melted,
add the flour to the pan. Stir continuously with a whisk or wooden spoon to combine
the flour with the butter, creating a roux. Cook the roux for about 1-2 minutes, stirring
constantly, until it becomes a light golden color
Step 2
Gradually pour in the milk, while whisking constantly to prevent lumps from forming.
Continue to cook the sauce over medium heat, stirring frequently, until it thickens to
a smooth consistency. This usually takes around 5-7 minutes.
Step 3
Once the sauce has thickened, add the Parmesan cheese as you continue to stir. Once
cheese has melted the sauce is ready. Serve on platter with bechamel, top with the
cabbage rolls and an extra drizzle of bechamel, just because! Enjoy! |
