Gourmet Stuffed Cabbage with Creamy Dill Sauce: A Comforting Classic Elevated

Bring a large pot of salted water to a boil.
Remove the outer leaves of the cabbage and carefully separate 10-12 large leaves.
Blanch the leaves in boiling water for 2-3 minutes until soft and pliable. Transfer them to cold water to stop the cooking process. Drain and set aside.
Make the Filling:

In a mixing bowl, combine the ground meat, cooked rice, chopped onion, minced garlic, beaten egg, smoked paprika, salt, and pepper. Mix until well combined.
Assemble the Rolls:

Place a cabbage leaf on a flat surface and add about 2 tablespoons of the filling to the center.
Fold the sides of the leaf over the filling and roll it tightly, like a burrito.
Repeat until all the filling is used.
Cook the Cabbage Rolls:

Place the rolls in a large, deep skillet or baking dish, seam-side down.
Add enough water or broth to cover the bottom of the skillet, then cover and simmer for 30-40 minutes, or bake at 350°F (175°C) for 45 minutes until the meat is cooked through.
Make the Creamy Dill Sauce:

In a small saucepan, melt butter over medium heat. Add chopped onion and cook until softened.
Add the broth and bring to a gentle simmer. Stir in the cream and cook until the sauce thickens slightly (about 5 minutes).
Remove from heat, stir in fresh dill and lemon juice, then season with salt and pepper.
Serve:

Place the cabbage rolls on a serving plate and drizzle with the creamy dill sauce. Garnish with extra fresh dill if desired.
Serving and Storage Tips: