Cabbage rolls with beef in Greek style

Prepare all the ingredients. Pre-make the béchamel sauce.

Chop one onion and fry it in vegetable oil until golden brown.

Add minced meat to the onion and lightly fry, stirring and breaking up clumps with a spatula.

Add oregano, salt, pepper, and adjika to the minced meat. Simmer the minced meat until cooked for 20 minutes.

Boil orzo until half-cooked, 2-3 minutes in boiling water, then add orzo to the minced meat along with béchamel sauce and chopped parsley, and mix well.

Prepare the sauce. Finely chop the remaining onion and garlic, sauté in vegetable oil, adding whole thyme sprigs to the pan, until golden.

Add red wine and simmer for 5 minutes.

Pour in the carrot juice and reduce the sauce by a little more than half, about 20 minutes.

Remove thyme from the sauce, blend the sauce until smooth. Bring the sauce to a boil and add salt to taste. If you want the sauce to be completely smooth, strain it through a fine sieve.

Separate the Savoy cabbage into leaves, blanch them for 2-3 minutes in boiling water, then transfer to ice water to preserve color. Place about 80 grams of filling (1 heaping tablespoon) on each cabbage leaf, closer to the stem.

Wrap the filling by folding the edges of the sheet.

Fry the cabbage rolls in vegetable oil until golden brown.

Serve the cabbage rolls with the prepared sauce. Optionally garnish with microgreens.