Stuffed Cabbage Rolls with Pork and Beef in Broth - Slow-Braised Version

Method

1. Remove the outer leaves of the cabbage and blanch them in salted boiling water until tender.
2. In a large bowl, combine ground pork, ground beef, cooked rice, onion, garlic, tomato paste, salt, pepper, red wine, and thyme. Mix thoroughly to ensure even distribution.
3. Lay a cabbage leaf flat, place a generous portion of the meat mixture in the center, and roll it tightly to enclose the filling.
4. In a large pot, heat olive oil over medium heat. Add the rolled cabbage and sear for 2-3 minutes on each side to develop flavor.
5. Pour in the beef broth, bring to a simmer, then reduce heat and cover. Let it braise for 1.5 to 2 hours, checking occasionally to ensure the liquid doesn't evaporate completely.
6. Once the cabbage is tender and the meat is fully cooked, remove from heat. Let rest for 10 minutes before serving.
7. Serve hot with a dollop of sour cream or a side of pickled vegetables.
8. Check that the ground meat reaches 71°C (160°F) throughout before serving.