Ingredients
1green cabbage head
1lbground pork,or ground turkey
½lbground beef
2small onions,diced
3garlic cloves,minced
½tspdill weed
3tbspfresh parsley
14oztomatoes,(1 can), diced, undrained
salt and pepper,to taste
1cuprice,uncooked
1egg
1½cupstomato sauce,plus ⅓ cup, divided
10.5oztomato soup,(1 can)
Preparation
Boil the cabbage leaves for about 2 minutes or until soft. Set aside to cool.
Preheat the oven to 350 degrees F.
Cook the rice according to package directions, but reduce the cooking time by 5 minutes so the rice is slightly underdone. Set aside.
Cook the beef, pork, onions, garlic, dill weed, parsley, salt, and pepper in a pan. Drain any fat.
Add in the rice, diced tomatoes, ⅓ cup of tomato sauce, salt, and pepper. Stir in the egg.
Mix the tomato sauce and tomato soup in a bowl. Spread a very thin layer of the tomato sauce mixture in a 9×13-inch pan.
Remove or thin any thick stem on the cabbage leaves. Lay the cabbage leaf flat, then add ⅓ cup of filling to the center of the leaf. Fold in the sides and roll the cabbage up.
Place the rolls seam side down in the pan. Repeat with the remaining cabbage.
Pour sauce over the cabbage, then cover tightly with foil.
Bake 75 to 90 minutes. Let cool 15 minutes before serving.
Serve warm, and enjoy!
