Romanian Stuffed Cabbage Rolls with Slow-Braised Sauce

Method

1. Blanch cabbage leaves in boiling water for 2 minutes
2. In a bowl, mix ground pork, rice, chopped onion, garlic, salt, pepper, caraway seeds, and paprika
3. Place a spoonful of mixture in each cabbage leaf and roll tightly
4. Arrange in a pot, add beef broth, tomato paste, and 100ml water, cover, and simmer on low heat for 45 minutes
5. In a separate pan, cook chopped cabbage in a bit of oil until softened, then add broth and simmer for 20 minutes
6. Check that the ground meat reaches 71°C (160°F) throughout before serving.