Beef-Stuffed Cabbage Rolls

Start by wrapping very well a large cabbage in plastic wrap.

Put it in the microwave, set it to medium power and let it cook for 15 minutes.

In a large skillet over medium to low heat, add a drizzle of olive oil. 

Add the onion chopped into cubes and fry until lightly golden brown. 

Transfer to a large bowl, add the ground beef, the salt, the sweet paprika, a pinch of black pepper, the garlic powder and mix everything very well to combine.

Once the cabbage has cooked, remove it from the microwave and carefully separate the leaves.

Then, remove the excess stem from the leaves and place 2 large cabbage leaves on the table. 

Add half of the meat we prepared and spread it well. 

Fold the edges and roll it up into a cylindrical shape.

Repeat this process with all the meat and cabbage leaves.

Take it to the freezer and freeze for at least 30 minutes.

In a small bowl, add the eggs, the heavy cream, the salt, a pinch of black pepper, the sweet paprika, the curry powder and mix to combine.

Add the wheat flour and mix again. 

Once the beef-stuffed cabbage roll has frozen, cut it into 1 finger-thick slices and dip these sliced rolls in the mixture we prepared.  

In a large skillet over medium to low heat, add the oil and let it heat up. 

Add the rolls in the skillet and let them fry until golden brown. 

Serve.