Ingredients

• 2 tablespoons unsalted butter
• 1 large yellow onion , finely chopped
• 1 pound 80% lean ground beef
• 1 cup cooked rice
• 0.5 cups heavy whipping cream
• 1 large egg
• 1 tablespoon finely chopped fresh Italian parsley
• 2 teaspoons potato starch
• 2 teaspoons salt
• 1 teaspoon coarsely ground black pepper
• 1 teaspoon whole caraway seeds
• 0.25 teaspoons ground ginger
• 0.25 teaspoons ground nutmeg
• 0.13 teaspoons ground cloves
• 2 large heads cabbage , cored

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking pan.
2. 2 Heat butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. 3 Transfer onion to a large mixing bowl and add beef, cooked rice, cream, egg, parsley, potato starch, 2 teaspoons salt, pepper, caraway seeds, ginger, nutmeg, and cloves. Mix to combine in an even consistency and refrigerate filling until needed.
4. 4 Bring a large pot of generously salted water to a boil. Place 1 head of cabbage in the boiling water and parboil until bright green and leaves are softened, about 2 minutes. Carefully remove cabbage with tongs or a large fork. Repeat with remaining head of cabbage. Allow to cool, about 10 minutes.
5. 5 Remove outer leaves from the cooled cabbage. Lay 1 leaf flat on a work surface and cut out the stem. Spoon a generous 2 tablespoons of filling into the center of the leaf. Fold the corners at the stem end diagonally over the filling, fold the sides over, and roll up like a tiny burrito. Place in the prepared baking pan. Repeat to make remaining cabbage rolls until filling is used up.
6. 6 Add water to the baking pan until it is halfway up the sides of the cabbage rolls.
7. 7 Bake in the preheated oven until beef is cooked through and no longer pink, about 40 minutes.

Nutrition per serving