Prepare the cabbage

• Carefully cut out the cabbage core to loosen the leaves.
• Blanch the cabbage in boiling water until the leaves soften and separate easily.
• Remove the leaves and plunge them into cold water.

Trim the leaves

• Shave down the thick central vein of each leaf for easier rolling.
• Pat the leaves dry if desired.

Sauté the vegetables

• Sauté the diced onion and grated carrot in a skillet until golden.

Parboil the rice

• Parboil the rice, then drain, rinse and cool it.

Make the filling

• Mix the beef, herbs, sautéed vegetables, rice, garlic, spices and salt in a bowl until combined.

Roll the cabbage rolls

• Place a heaped spoonful of filling on each leaf.
• Roll up tightly, tucking in the sides.

Make the sauce

• Mix the tomato purée, broth, salt and sugar.
• Heat gently until the salt and sugar dissolve.

Bake covered

• Arrange the rolls in a deep baking dish and pour the sauce over.
• Cover with foil and bake at 200 °C.

Bake uncovered

• Remove the foil, baste the rolls with the juices and bake uncovered until browned.

Serve

• Serve hot with sour cream and fresh herbs.