Estonian Cabbage Rolls

Cut the core out of a head of white cabbage. Place the head in a pot with 2000 ml of salted water, bring to a boil, and peel off the outer leaves as they soften; quickly cool each leaf in cold water.

If the leaves have thick sections along the central vein, trim them with a knife so the leaves roll up easily.

Rinse the rice, cover with water for cooking, and parboil for about 10 minutes until half-done, then drain. Finely chop the onion and sauté in butter until translucent.

Combine the half-cooked rice, sautéed onion, pork-and-beef mince, and minced garlic; season with salt and black pepper.

Place 1–2 tablespoons of filling on each cabbage leaf, fold in the edges, and roll up into a tight bundle.

Arrange the cabbage rolls seam-side down in a baking dish, pour in 400 ml of hot broth, and spread the sour cream evenly over the top.

Bake at 180 °C for about 45 minutes, until the cabbage is tender and the sour cream turns golden; if needed, cover the dish with foil toward the end of baking to prevent the top from drying out.