Boil 8 leaves of cabbage in hot water for one minute. Use a pair of tongs to take them out of the pot, then carefully cut off the stem.

Heat 1/2 tbsp olive oil in a skillet over medium heat, and add 4 oz onions in. Cook until it’s translucent, then add 2 tsp garlic and cook for another minute. Add 2 tbsp tomato paste and cook for 2 minutes. Add 1 1/4 cups tomato sauce in, stir in 1/3 cup chicken stock, and turn off the stove.

In a large bowl, add 12 oz ground beef, 1 tsp dry oregano, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tbsp balsamic vinegar, 2 tsp brown sugar, 2 1/2 tbsp heavy cream, 1.5 oz plain panko breadcrumbs, 1/3 cup arborio rice, and 1/3 of the sauce you’ve just made. Mix well.

Divide the beef filling into 8 portions with a spoon. Lay a cooked cabbage leaf on a flat surface, scoop one filling portion onto it, and start rolling. Tuck the sides in while you roll. Put that aside and continue rolling until you get all 8 equal-sized rolls.

In a large baking dish, add half of the remaining sauce in. With the spoon you’ve just used, smear it out to create an even layer. Carefully place 8 cabbage rolls in, and add the remaining sauce on top. Also smear it out so every roll gets enough sauce. Cover with foil and slide into a preheated oven to cook for 1 hour.

When it’s done, sprinkle 2 1/2 tbsp parmesan and 2 tbsp parsley on top. Serve immediately or wait until the rolls cool down a bit (it’s super hot inside!)