Lily Walker
Course: Main Course Cuisine: American Prep Time: 40 minutes Cook Time: 1 Hr 10 mins. Total Time: 1hour 50 mins Calories: 488kcal
Let’s get started!
– 1 head green cabbage – 1 cup uncooked rice – 1 pound ground pork or ground turkey – ½ pound ground beef – 2 small onions diced. – 3 cloves garlic minced – ½ teaspoon dill weed – 3 tablespoons fresh parsley chopped – salt & pepper to taste – 1 can diced tomatoes 14 ounces with juices – 1 egg – 1 ½ cups + ⅓ cup tomato sauce divided – 1 can tomato soup 10.5 ounces
1. Boil cabbage leaves until tender, about 2 minutes. Put aside to cool. 2. Turn the oven on to 350°F. 3. To ensure that the rice is slightly underdone, cook it as directed on the package, minus five minutes. Put aside.
4. Cook the beef, pig (or turkey), onions, garlic, and seasonings in a pan until the meat is no longer pink. Eliminate any fat. Rice, diced tomatoes, and ⅓ cup of tomato sauce should be added. Add egg and stir.
5. In a bowl, combine the tomato soup and leftover sauce. Line a 9x13 pan with a very thin coating of the tomato sauce mixture. 6. If a cabbage leaf has a thick stalk, trim or remove it. Place the cabbage leaf flat and fill the center with ¼ to ⅓ cup of the filling.
7. Roll up the cabbage, tucking in the edges. Put the pan with the seam side down. Continue with the leftover cabbage. 8. Drizzle the cabbage with the sauce and securely wrap it in foil. For 75-90 minutes, bake. Chill for fifteen minutes prior to serving.