Cabbage Rolls with Rice and Caraway

Preheat your oven to a high temperature of 375 degrees Fahrenheit (190 degrees Celsius).

Next, prepare your baking dish by applying a thin layer of grease to it.

In a medium-sized pan, melt butter over moderate heat and then add the chopped onion. Continue to cook and stir until the onion becomes soft and transparent, taking around 5 minutes.

Transfer the cooked onion to a large mixing container and combine it with ground beef, cooked rice, heavy cream, egg, chopped parsley, potato starch, 2 teaspoons of salt, black pepper, caraway seeds, ginger, nutmeg, and ground cloves. Mix everything together until it reaches an even consistency.

Cover the mixture with a lid and refrigerate it for later use.

Bring a large pot of salted water to a boiling point. Place one head of cabbage in the boiling water and cook until it turns bright green and its leaves become soft, approximately 2 minutes. Use tongs or a large fork to carefully remove the cabbage from the water and repeat with the remaining head of cabbage. Allow it to cool, taking around 10 minutes.

Remove any outer leaves from the cooled cabbage and lay one leaf flat on a work surface. Cut out the stem end of the leaf, then place a generous 2 tablespoons of the filling mixture in the center of the leaf. Fold the corners at the stem end diagonally over the filling, fold in the sides, and roll up like a small burrito. Place the rolled cabbage leaf in the prepared baking dish. Continue making the remaining cabbage rolls until all the filling is used up.

Add water to the baking dish so that it reaches halfway up the sides of the cabbage rolls.

Bake the cabbage rolls in your preheated oven until the ground beef is cooked through and no longer pink, approximately 40 minutes.