Swiss Capuns

Step 1

Fill a large pot halfway with water and bring it to a boil over high heat, watching until big bubbles break the surface constantly, about 5 minutes.

Step 2

Carefully cut the cabbage head in half from top to bottom, then place cut-side down and core out the hard center with a sharp knife.

Step 3

Gently peel away 8 of the largest outer cabbage leaves and place them in the boiling water for 2 minutes until they bend without cracking, then remove with tongs to a plate.

Step 4

Dice the onion into pieces smaller than a grain of rice—about the size of a small pea—by slicing it lengthwise into thin strips, then slicing those strips crosswise into tiny cubes.

Step 5

In a medium bowl, mix the ground meat, uncooked rice, diced onion, and chopped herbs together with your hands until evenly combined, about 1 minute.

Step 6

Lay one softened cabbage leaf flat on a cutting board and place 3 tablespoons of the meat mixture in the center, slightly closer to the stem end.

Step 7

Fold the stem end of the leaf up and over the filling, then fold the left and right sides inward, then roll the whole thing away from you to form a cylinder about 3 inches long.

Step 8

Repeat the filling and rolling with the remaining 7 cabbage leaves and meat mixture, placing each finished roll seam-side down on a plate.

Step 9

Pour the beef broth into a large pot and bring to a boil over high heat, watching until big bubbles break the surface constantly, about 5 minutes.

Step 10

Gently place the cabbage rolls seam-side down into the boiling broth, then reduce heat to medium-low so the broth bubbles gently, and cover with a lid.

Step 11

Simmer uncovered or covered for 20 minutes, until the cabbage looks translucent and the rice inside is fully cooked and tender when you cut a roll in half to check.

Step 12

Taste the broth, then sprinkle salt and pepper into the pot a pinch at a time until it tastes savory and balanced to you.

Step 13

Use a slotted spoon to transfer the rolls to a shallow bowl, then ladle the hot broth over them and serve immediately.