Italian-Style Cabbage Rolls
Rinse cabbage leaves, trim and blanch in boiling salted water for about 3-4 minutes, so that the leaves are pliable but not too soft. Rinse under cold water and pat dry.
For the filling: Finely chop the tomatoes and olives. Peel shallot and garlic, finely chop and sauté in 1 tablespoon hot oil until translucent. Remove from heat, mix well with ground meat, olives, tomatoes and herbs. Season with salt and cayenne pepper. Divide mixture into four portions, place on the leaves and roll up. Sauté seam-side down in remaining hot oil in a sauté pan or a Dutch oven. Turn and cook until browned. Add the tomato paste, sprinkle with paprika and deglaze with the broth. Turn cabbage rolls several times. Cover and cook about 30 minutes or until done. Stir in crème fraîche, season with salt and cayenne pepper and serve garnished with parsley.