Directions

1. Step

Separate and wash the Napa cabbage leaves thoroughly. Steam the leaves for about 12 minutes until they soften. Meanwhile, finely chop the onion.

2. Step

In a large bowl, combine the minced beef, minced garlic, finely chopped onion, cold rice, salt, and egg. Mix well until all ingredients are fully incorporated. Knead the mixture thoroughly to help it stick together better.

3. Step

Once the cabbage leaves have cooled, place 1 tablespoon of the beef mixture onto the base of each leaf. Roll the leaves tightly around the filling, ensuring they are secure. Repeat for all leaves.

4. Step

Arrange the cabbage rolls in a pan. Add 50 ml of water and pour the tomato sauce over the rolls. Add cherry tomatoes if using. Cover the pan with a lid and cook on medium-low heat for 15 minutes.

5. Step

Remove the lid, spread the sauce evenly over the rolls using a spoon, then cover again and cook for another 15 minutes until the rolls are fully cooked and the sauce has thickened.