Beet and Ground Beef Stuffed Cabbage Rolls with Dill Cream

Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt. Carefully lower the whole cabbage head into the boiling water and let it blanch for 5 to 7 minutes, using tongs to gently peel back the outer leaves as they soften. Transfer the softened leaves to a colander and let them drain and cool until they are handling-safe.

Carefully separate 12 to 14 large, intact leaves from the head. Trim the thick center rib from each leaf with a sharp knife so the leaves can be rolled without splitting. Set aside.

In a large skillet, melt half the butter over medium heat. Add the diced onion and cook gently for 8 to 10 minutes, stirring with a wooden spoon, until softened and golden. Add the garlic and cook for another minute until fragrant.

Push the onion mixture to one side of the skillet and add the ground beef. Break it apart with your wooden spoon and cook until no longer pink, about 6 to 8 minutes. Mix the beef with the onions and let everything cool slightly.

In a large mixing bowl, combine the cooled beef-onion mixture with the grated beet, grated carrot, egg, salt, and black pepper. Mix gently with your hands until everything is evenly combined.

Preheat your oven to 180 degrees Celsius (356 degrees Fahrenheit). Place a large cabbage leaf on your work surface, rib-side up. Spoon about 3 tablespoons of the filling near the stem end of the leaf. Fold the stem end over the filling, then fold in the sides, and roll tightly toward the pointed end. Place seam-side down in a baking dish.

Repeat with the remaining leaves and filling until all the mixture is used. You should have 12 to 14 neat little parcels nestled next to each other.

Pour the tomato sauce and chicken broth over the assembled cabbage rolls. Dot the tops with the remaining butter and sprinkle with a half teaspoon of salt. Cover the dish tightly with aluminum foil.

Bake in the preheated oven for 45 to 50 minutes, until the cabbage leaves are tender and the filling is cooked through. The rolls should be fragrant and surrounded by a deep, bubbling sauce.

While the rolls are baking, stir together the sour cream, yogurt, fresh dill, and a quarter teaspoon of salt in a small bowl until smooth and well combined. Taste and adjust the salt if needed.

When the rolls are done, remove the foil and let them rest for 5 minutes. Spoon a generous dollop of the dill cream over each roll and serve the rest at the table. A heavy shower of extra fresh dill on top is not optional — it is essential.