Ingredients
1 head green cabbage
1 cup long grain white rice uncooked
1 pound lean ground pork or ground turkey
½ pound lean ground beef
2 small onions diced
3 cloves garlic minced
½ teaspoon dried dill
3 tablespoons chopped fresh parsley or, 1 tablespoons dried parsley
salt and black pepper to taste
14 oz canned diced tomatoes with juices, 1 can
1 egg
1 ¾ cups tomato sauce divided
10.75 ounces condensed tomato soup 1 can
Instructions:
Boil cabbage leaves for about 2 minutes or until soft. (See note below for removing leaves). Set aside to cool.
Preheat oven to 350°F.
Cook rice according to package directions but reduce cooking time by 5 minutes so the rice is slightly underdone. Set aside.
Cook pork (or turkey), beef, onions, garlic and seasonings in a pan until no pink remains. Drain any fat. Add in rice, diced tomatoes, and ⅓ cup of tomato sauce. Stir in egg.
Mix the remaining tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9×13 pan.
Remove or thin any thick stem on cabbage leaves. Lay the cabbage leaf flat and add ¼ to ⅓ cup filling to the center of the leaf. Fold in the sides and roll the cabbage up. Place seam side down in the pan.
Repeat with remaining cabbage.
Pour sauce over the cabbage and cover tightly with foil. Bake for 75-90 minutes. Let cool for 15 minutes before serving.
Serves:6
Notes
To remove leaves from head of cabbage, cut approx ¼” off the bottom of the head and place the whole head of cabbage in boiling water. Boil about 2 minutes. Peel off the softened leaves. Place remaining head back in the boiling water and repeat until all of the leaves are removed. Remove any tough stems from cooked leaves.
Once boiled, use a small knife to cut the thick stem off