🥬 Preparing the cabbage:
Bring a large pot of salted water to a boil. Remove the stem from the cabbage and submerge the entire head in boiling water.
Cook for 8 to 10 minutes, then carefully remove each leaf (about 12 to 15 large leaves).
Trim any thick veins from the leaves to make rolling easier.
🍖 Preparing the filling:
Sauté the onion and carrot in 2 tablespoons of oil over medium heat for 5 to 6 minutes. Add the garlic and sauté for 1 minute. Remove from the heat and let cool.
Mix together the ground meat, eggs, flour, sautéed vegetables, parsley, salt, pepper, granulated garlic, and paprika.
Let the mixture sit for 10 minutes.
🌯 Rolling the cabbage rolls:
Place 2 to 3 tablespoons of the filling on the underside of the leaf, fold in the sides, and roll tightly.
Preheat the oven to 180°C (top/bottom). Grease a large ovenproof dish with butter.
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