Cabbage and Beef Mini Rolls with Feta

Bring a large pot of water to a boil with 1 tsp salt. Core the cabbage head and place it whole in the boiling water, loosening outer leaves with tongs as they soften, about 4-5 minutes. Transfer to a cutting board and carefully separate 12-14 large, intact leaves. Trim the thick rib from each leaf to make rolling easier. Set aside to cool slightly.

In a large skillet over medium heat, melt 2 tbsp butter. Add the finely diced onion and cook, stirring with a wooden spoon, until softened and translucent, about 5-6 minutes. Add the minced garlic and cook 1 minute more until fragrant.

Add the ground beef to the skillet, breaking it up with the wooden spoon. Cook until browned and no longer pink, about 8-10 minutes, breaking apart any clumps. Drain excess fat if needed.

[" Note: Raw rice is mixed into the filling; ensure baking time is sufficient for rice to fully cook through (rice should reach 100°C/212°F for doneness)."]

Preheat oven to 190C (375F). Spread the 1 tbsp butter and drizzle the white vinegar into a large baking dish (9x13 inch). Pour the chicken broth into the dish.

Lay a cabbage leaf flat on your work surface. Place about 2 tbsp of the beef and feta filling near the stem end. Fold the sides in, then roll tightly toward the tip. Place seam-side down in the prepared baking dish. Repeat with remaining leaves and filling.

Cover the baking dish tightly with foil. Bake for 25 minutes. Remove foil and bake another 15-20 minutes, until the cabbage leaves are tender and the rolls are heated through with lightly golden edges. The internal temperature of the filling should reach at least 71C (160F). Let rest 5 minutes before serving.

Arrange the mini rolls on a warm platter. Spoon some of the pan juices over the top. Serve with a generous dollop of yogurt and a heavy shower of fresh dill.