Beef Stuffed Cabbage Rolls

Start by cutting a large cabbage into a cross-shape without cutting it all the way through. 

Next, transfer it to a large bowl and pour in the hot water. 

Cover with plastic wrap and let it soak for 30 minutes.

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

Add the onion chopped into small cubes and the mushrooms. 

Season with the salt a pinch of black pepper and sauté until lightly golden.

Next, transfer this sautéed mixture to a large bowl. 

Add the ground beef, the unsalted melted butter, the white rice, the breadcrumbs, the tomato finely chopped into small cubes and the egg. 

Season with the salt, a pinch of black pepper and mix everything very well until combined.

Then, separate the cabbage leaves that we prepared earlier and transfer each one to a medium-sized cup.

Fill them with one tablespoon of the meat mixture we prepared, cover with a slice of onion, and add another tablespoon of the meat mixture. 

Press down firmly, wrap the filling by folding the edges of the cabbage over it and remove it from the cup.

Repeat this process with all the meat and cabbage.

In a medium baking dish, add the tomato sauce and spread it out well. 

Add the stuffed cabbage rolls we prepared. 

Take them to a preheated oven at 180° C (350° F) and let them bake for 40 minutes. 

Serve.