My grandmother makes extraordinary rolls. When she serves them at the table, they disappear almost immediately

These cabbage rolls are a simple and quick solution for a meal for the whole family. They resemble stuffed cabbage but are much less labor-intensive. When my grandma serves them, they disappear in a blink of an eye.

Cabbage rolls stuffed with minced meat resemble traditional stuffed cabbage. What differentiates them, however, is the way they're served, as the roll is sliced and that's the shape in which it lands on the plate. Serve it with coleslaw and your favorite sauce, such as mushroom or tomato. Be sure to try this recipe.

Before you begin preparing a stuffed cabbage roll, pay attention to the ingredients. Firstly - cabbage. Both for cabbage rolls and the roll, not only white cabbage may be used, but also the increasingly popular - Italian. Its leaves are much more flexible and less brittle. However, remember to blanch the Italian cabbage leaves beforehand. Although they seem soft, they also need contact with boiling water.

It's also important not to choose meat that's too lean for the stuffing, as it can become dry and crumbly. So, refrain from using tenderloin or chicken breast meat. Also, remember that the type of rice you choose has a gigantic impact. The short-grain variety will be the best choice, as it contains a lot of starch and binds the stuffing excellently. It would be better, therefore, to refrain from using basmati or brown rice and opt for parboiled or even risotto rice instead.

Ingredients:

• 4 large white cabbage leaves,
• 1.1 lbs ground meat,
• 0.2 lbs white rice,
• 2 onions,
• salt, pepper,
• marjoram,
• thyme,
• 2-3 tablespoons of oil.

Preparation:

1. Prepare the cabbage leaves as you would for stuffed cabbage: blanch them and remove the fibrous parts, then dry them.
2. Finely chop the onion and sauté it in oil. When it becomes translucent, move it to a bowl and let it cool.
3. Cook the rice (from 12 to 15 minutes covered from the moment of boiling).
4. Mix the cooled rice and onion with ground meat. Season the mixture with salt, pepper, marjoram, and thyme.
5. Arrange the cabbage leaves into a square shape, overlapping the leaves.
6. Place the stuffing in the center of the leaves and roll everything up like a roulade.
7. Put the prepared roulade into an ovenproof dish.
8. Cover the dish and place it in an oven preheated to 356 degrees Fahrenheit (top-bottom heating) for approximately 60 minutes.