Gooey Cabbage Butter Rolls with Rice (6.5 Hrs)

Instructions:

1. Bring a large pot of water with 1 tablespoon salt to a boil. Carefully lower the whole cabbage head into the water. As the outer leaves soften and turn translucent, peel them off with tongs and set them on a baking sheet to cool.
2. Use a paring knife to shave down the thickest part of the central rib of each softened leaf until it is flush with the surface of the leaf for easier rolling.
3. In a large mixing bowl, combine the 1 lb Ground Beef Chuck, 0.5 lb Ground Pork Shoulder, 1 cup Cooked White Rice, grated Yellow Onion, minced Garlic, 1 teaspoon Smoked Paprika, and 1/2 teaspoon Freshly Cracked Black Pepper. Mix gently until just combined. Over mixing will make the filling tough.
4. Place about 3 tablespoons of the meat mixture at the stem end. Fold the sides in and roll it up tightly, like a burrito. The roll should feel firm but not bursting.
5. Place the rolls seam side down in your slow cooker or Dutch oven.
6. In a small jug, whisk together 1.5 cups Beef Bone Broth, 1 tablespoon Worcestershire sauce, and 1 tablespoon Brown Sugar.
7. Pour this mixture over the rolls.
8. Scatter the 1/2 cup Unsalted Butter cubes across the top. Note: The butter will melt down and emulsify with the broth.
9. Cover and cook on low for 6 hours (or 3 hours at 325°F in the oven) until the cabbage is fork tender and the sauce is shimmering.
10. Check at the 4 hour mark to ensure there is still enough liquid; if not, add a splash more broth.
11. During the last 30 minutes, spoon some of the buttery juices over the top of the rolls to glaze them.
12. Let the rolls rest for 10 minutes before serving to allow the juices to settle.