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Step: Prepare the cabbage
In a very large pot, bring plenty of salted water to the boil.
Carefully remove the whole leaves from the cabbage. If the cabbage is very dense, you can also cut the core to release the leaves. Tip: Dip the whole cabbage in boiling water for a few minutes and remove the leaves as they soften.
After separating the leaves, blanch them in boiling water for 3-5 minutes, or until they are pliable and easy to handle, but not cooked through.
Remove the leaves with a slotted spoon and immediately plunge them into a bowl of ice water to stop the cooking process and preserve their color.
Drain the leaves well and use a sharp knife to remove the thick center part (the tough stem) from each leaf to make it easier to fold.
Step 1: Prepare the meat filling
In a large bowl, combine the ground beef, chopped onion, chopped garlic, egg, rinsed, uncooked rice, paprika, cumin (if using), salt, and pepper.
Mix all ingredients together by hand until well combined. Avoid overmixing, as the meat will become tough.
Step 2: Prepare the sauce (recommended)
In a small saucepan, combine the crushed tomatoes, beef broth, tomato paste, sugar, and bay leaf.
Bring to a slow boil, then reduce heat and simmer for 10 to 15 minutes, stirring occasionally to blend flavors and thicken sauce slightly. Season with salt and pepper to taste.
Step 1: Assemble the cabbage wreath
Preheat the oven to 180°C.
Grease a round baking dish with butter. If using a springform cake tin, line the base with a round piece of baking paper.
Cabbage base: Line the base of the tin with a layer of… blanched cabbage leaves, overlapping them slightly. Make sure some leaves extend over the edge of the pan, as they will be folded over the filling later.
Alternating layers: Alternate layers of meat mixture and cabbage leaves.
Start with a layer of meat, spreading evenly.
Then add a layer of cabbage leaves.
Continue alternating until all the meat and most of the cabbage leaves are used up, finishing with a layer of cabbage.
If the leaves are too large, you can fold them over the top layer.
Pour the sauce: Once you have prepared the sauce, pour about half of it over the cabbage and meat layers in the baking dish. Set the rest aside for serving.
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