Niño Envuelto [Video+Recipe] Rice & Ground Beef Cabbage Rolls

Ingredients

• 2 tablespoon olive oil ([20g])
• 1 red onion ((medium-size, minced [65 g])
• 3 cloves garlic ([20g])
• 1 pound minced beef ([454g])
• 1 cup tomato sauce ([115g])
• 1 bell pepper ((diced [76g])
• 1 1/2 teaspoons salt ((or more, to taste))
• 1/2 teaspoons pepper (freshly-cracked, or ground)
• 1 sprig minced cilantro (or parsley)
• 6 tablespoons olive oil
• 4 cups large tomato (peeled and seeded)
• 2 cloves garlic (crushed)
• 1/4 teaspoon oregano (dry, ground)
• 1 teaspoon sugar (white, granulated)
• 1 teaspoon salt ((or to taste))
• 1/4 teaspoon pepper (freshly-cracked, or ground, (or to taste))
• 3 cups cooked white rice (arroz blanco per our recipe)
• 1 head cabbage ((pick one with thin outer leaves))
• Minced parsley (to garnish)

Instructions

1. 1

   --- 1. Make tomato sauce ---

2. 2

   Cooling: Dice the tomatoes.Place the tomatoes and the rest of the ingredients in a pot, and simmer over low heat until the tomatoes are soft.💡 You can mash the tomatoes with a tomato masher for smoother sauce.

3. 3

   --- 2. Cooking beef ---

4. 4

   Seasoning: In a large skillet, heat oil over medium-low heat. Stir in onion and cook and stir until it turns translucent. Add garlic and cook and stir for a minute.Add ground beef and cook and stir, breaking it into small clumps until it browns. Pour in tomato sauce. Add bell pepper, salt, and pepper. Stir and cover. Simmer for 3 minutes.Taste and season with salt and pepper to taste if needed. Mix in cilantro. Remove from the heat and set aside. ⚠️ See the video to cook the beef.

5. 5

   --- 3. Softening cabbage leaves ---

6. 6

   Soak: Separate the outermost leaves of the cabbage. Try not to break them.Soak in boiling-hot water cooking over low heat until they are slightly softer.Remove from the water, discard water and set aside the leaves.

7. 7

   --- 4. Making the rolls ---

8. 8

   Remove: Preheat oven to 400 ºF [200 ºC]Put 2 tablespoons of the rice and beef mixture in the center of one of the leaves. Wrap tightly (using more leaves if necessary) securing the bundle with a toothpick if necessary.Cover the bottom of a lasagna pan with half the tomato sauce. Place the rolls on top and cover them with the rest of the tomato sauce.

9. 9

   --- 5. Bake ---

10. 10

    Bake: Cover the baking pan tightly with aluminum foil. Bake for 15 minutes, or enough to heat everything until it starts steaming. Uncover and let it cool for a few minutes before serving.

11. 11

    --- 6. Serve ---

12. 12

    Serve: Remove the toothpicks, if you used any,Sprinkle with minced parsley and serve each with some of the tomato sauce.