- Prep Time: 30
- Cook Time: 4 hours
- Total Time: 4 1/2 hours
- Category: Stuffed
- Method: Oven
- Cuisine: Comfort food
Ingredients :
1 large size head cabbage (about 3–5 pounds)
1 lb ground beef (or 1 1/2 lbs if not using pork)
1/2 pound ground pork (omit if using all beef)
1 medium onion, chopped small
3 teaspoon minced garlic
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
1 teaspoon parsley flakes
2 eggs
1/4 cup ketchup
2 tablespoon tomato paste
1 1/2 cups cooked, cooled white rice
3 10.75 ounce cans tomato soup (if using a deep dish pan with a 3” side use 4 cans)
Instructions :
PREPARE THE CABBAGE :
Eliminate center from cabbage. Place entire head in a huge pot loaded up with bubbling, salted water. Cover and cook 3 minutes, or until sufficiently mellowed to pull off individual leaves. On the off chance that the leaves don’t pull off effectively, return the cabbage to the pot to heat up a little while more. At the point when the leaves are sufficiently cool, utilize a paring blade to remove the thick place originate from each leaf, without carving the whole way through.
MAKE THE MEAT MIXTURE :
In an enormous bowl, include the ground hamburger, pork, rice, onion, garlic, salt, pepper, eggs, ketchup, tomato glue, and parsley. Blend delicately to join. Include 2/third of a jar of tomato soup (very nearly 3/4 of a cup) and blend.
ASSEMBLE THE CABBAGE ROLLS :
To stuff the leaves set out a solitary huge leaf with the cut edge confronting you (where the stem was) and place around a 1/2 cup of the meat combination in the lower third of the leave. In the event that the leaf is tremendous add more, if more modest add less meat. Crease the sides of the leaf over the meat and roll the cabbage up (like moving a burrito). Rehash until the leaves are all stuffed. In the event that you have additional meat simply roll it up as meatballs and spot it in the baking dish with the stuffed cabbage.
PREPARE TO BAKE :
Preheat stove to 350F, rack in the middle.
In an enormous thicker style (4″ at any rate) baking container (or two 9×13″ glass dish), spread out the leftover soup from the open can on the lower part of the skillet. Open up a second can and spill out 1/2 of it and fanned out until the lower part of the container in shrouded in a light covering.
Place a solitary layer of stuffed cabbages on the lower part of your dish. Add the leftover portion of the second jar of tomato soup. Assuming you have leaves that are too little to even think about stuffing or are gravely torn, add them on top of the soup.
Add the second layer of stuffed cabbage (you should ensure you have a 1/2″ hole at the highest point of your container and stuffed cabbage. It can’t go over the container. Top with the leftover container of tomato soup and spread out uniformly.
Splash the under of an enormous piece of foil. Put foil side down on the container and close firmly around the dish. Put the dish on a bigger treat sheet to get any overflows.
Prepare for 3 – 4 hours or until the cabbage is delicate when punctured with a blade. (I begin to really take a look at mine following 2 hours 45 minutes).
Eliminate from the broiler, uncover and permit to cool for 15 minutes prior to serving.
