Cabbage Stuffed with Ground Beef

Start by cutting off the cabbage stem to release the leaves. 

Peel off the leaves, put them in a plastic bag and microwave at full power for 5 minutes. 

In a large bowl, add the ground beef, the cooked rice, parsley and chives to taste, the salt, a pinch of black pepper and mix. 

After the cabbage leaves have cooked through, remove them from the bag and cut off any excess stem from the leaves. 

Then, pound them gently using a meat mallet. 

To make the filling, add 1 tablespoon of the meat mixture we prepared and roll up the leaf. 

Repeat this process with all the meat and cabbage leaves, and set aside. 

In a large skillet over medium to low heat, add 1 generous drizzle of olive oil. 

Add the onions cut into strips, the grated carrot and stir until wilted.

Next, add the tomato sauce, the salt, the black pepper and stir for another 2 minutes.

Transfer this stir-fry to a medium baking dish and spread it well over the bottom. 

Add the cabbage rolls we prepared earlier and drizzle them with the heavy cream. 

Take to a preheated oven at 180° C (350° F) and bake for 30 minutes. 

After this time has passed, add the grated mozzarella cheese. 

Take it back to a preheated oven at 200° C (400° F) and bake until the cheese melts and browns. 

Serve.