Stuffed Cabbage Rolls in Creamy Cheese Sauce

Ingredients

For the rolls

• 1 large head of cabbage
• 1½ lb (700 g) ground beef
• 1 lb (450 g) ground pork
• 1½ cups cooked rice
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 eggs, beaten
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp paprika

For the sauce

• 4 tbsp butter
• 4 tbsp flour
• 4 cups milk
• 1 cup heavy cream
• 2 cups grated cheese (mozzarella or cheddar, divided)
• ½ tsp nutmeg
• Salt and pepper to taste

For baking

• ½ cup grated Parmesan
• Fresh parsley for garnish

Instructions

1. Prepare the cabbage:
   Bring a large pot of salted water to a boil. Core the cabbage and carefully peel off the leaves. Blanch each leaf for 2–3 minutes until flexible. Drain and let cool.
2. Make the filling:
   In a large bowl, mix ground beef, ground pork, cooked rice, chopped onion, garlic, eggs, salt, pepper, and paprika until well combined.
3. Form the rolls:
   Place 2–3 tablespoons of filling on each cabbage leaf and roll tightly, folding in the sides. Arrange them seam-side down in a large greased baking dish.
4. Prepare the sauce:
   Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1–2 minutes. Gradually whisk in milk and cream until smooth. Season with salt, pepper, and nutmeg. Stir in 1½ cups grated cheese until melted.
5. Assemble and bake:
   Pour the cheese sauce evenly over the cabbage rolls. Sprinkle with remaining cheese and Parmesan.
6. Bake:
   Cover the dish with foil and bake at 375°F (190°C) for 45 minutes. Remove foil and bake another 15 minutes until golden and bubbly.
7. Serve:
   Let rest for 10 minutes. Garnish with chopped parsley before serving.

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