How to make
Remove the thick outer leaves of cabbage - about 2.2 lb (1 kg). Place it carefully in a pot of boiling, salted water. Boil it for 15 minutes. Remove the vegetable and carefully separate the outer leaves and cut the core with a sharp knife.
Fry a finely chopped onion in a pan with heated olive oil. Add the diluted with some warm broth beef minced meat. Fry and when the minced meat changes its color, pour 1/2 cup of white wine.
Fry over high heat, until the wine has almost evaporated. Season with a pinch of black pepper, nutmeg and tomato puree. Add the paprika and the finely chopped core of the cabbage.
Pour a cup of broth, cover the pot and cook, until the stuffing remains in fat. Wait for the stuffing to cool and fill the cabbage with it, by wrapping it with the leaves. Tie the cabbage with kitchen twine.
Put it in a pot, pour the rest of the vegetable broth and a little olive oil. Cover the pot and stew the dish for about 25-30 minutes. You can serve a piece of stuffed cabbage with a side dish or salad according to your taste.
You can make a sauce from the broth, in which it was stewed. Whatever you choose, the dish is very tasty and you will love it!
Enjoy!
