Corn Flour-Crusted Stuffed Cabbage Rolls

1.Bring a large pot of water to a boil. Carefully remove the core from the cabbage and place the whole head in the boiling water for about 5-7 minutes until the leaves are tender. Remove the cabbage and let it cool. Once cool, carefully peel off the leaves and set aside.

2.In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

3.Add the diced potatoes to the skillet and cook for another 10 minutes, stirring occasionally, until they are slightly softened.

4.Stir in the diced tomatoes, paprika, thyme, salt, and black pepper. Cook for an additional 5 minutes until the tomatoes are soft and the mixture is well combined. Remove from heat and let it cool slightly.

5.Preheat your oven to 375°F (190°C).

6.Take a cabbage leaf and place about 2 tablespoons of the potato mixture at the base of the leaf. Fold the sides over the filling and roll it up tightly. Repeat this process with the remaining leaves and filling.

7.In a shallow baking dish, spread a thin layer of vegetable broth on the bottom. Place the stuffed cabbage rolls seam-side down in the dish. Pour the remaining vegetable broth over the rolls, ensuring they are well moistened.

8.Sprinkle the corn flour evenly over the top of the cabbage rolls to create a crust.

9.Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes until the corn flour crust is golden and crispy.

10.Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.