Cabbage Rolls

Using a knife, remove the central core from the whole head of cabbage.

Cook the whole head of cabbage in a pot with about two fingers of water until the leaves become pliable.

While the cabbage cooks, finely chop one onion and two tomatoes for the filling.

In a bowl, mix the chopped onion and tomato with the parsley, ground beef (500g), and rice (2 cups of 150ml).

Carefully remove the soft leaves from the cooked cabbage using tongs and place them on a plate. If necessary, leave the cabbage on the heat longer to loosen the remaining leaves.

Trim the thickest part (stem) of the cabbage leaves to facilitate the rolling process.

Line the bottom of the pot that will be used to cook the rolls with the smaller or tougher leaves that were not used for the filling.

Distribute a portion of the filling over each prepared cabbage leaf, leaving space on the sides.

Roll the rolls, folding the edges of the leaf inward and rolling tightly. Using toothpicks is optional, only recommended for beginners to prevent them from opening during cooking.

Arrange the rolls carefully, side-by-side and snug, in the lined pot.

Cover the rolls with the tomato sauce and add 200ml of water. Season with a little salt on top.

Bring the pot to a boil over heat and cook for approximately 25 minutes after it starts boiling; then turn off the heat and let it rest slightly before serving.