Slow-Cooked Cabbage Rolls

Method

1. Blanch cabbage leaves in boiling water for 3 minutes, then drain.
2. In a bowl, combine beef, barley, carrot, bell pepper, cumin, garlic powder, salt, and pepper.
3. Place a cabbage leaf on a plate, add a spoonful of the mixture, roll tightly, and secure with a toothpick.
4. Arrange the rolls in a pot, add 2 cups water, cover, and simmer for 2 hours.
5. Check that the ground meat reaches 71°C (160°F) throughout before serving.