Cabbage rolls

Things You’ll Need:

2/3 lb. ground beef, 1/3 lb. ground pork, 1 cabbage, core removed, 1 onion, 1 cup of cooked rice, 1 cup of parmesan cheese, 1 egg, Parsley, Breadcrumbs, 1/2 can chicken broth, 1 8 ounce can of tomato sauce, 1 tbsp of olive oil, Salt and pepper, Pan

Step 1
Preheat your oven to 350 degress.
Step 2
Pull apart the cabbage leaves and wash them quickly in cold water. Fill a large pot with water and bring to a boil. Boil the cabbage leaves until tender, about 5 minutes.



Step 3
Lay the cabbage leaves out on paper towels to dry.
Step 4
Mince the onion very fine and simmer it slowly in a pan with a bit of olive oil. When the oil runs out, add water gradually and keep stirring until the onions become soft.
Step 5
Combine the following ingredients in a large bowl,: ground beef and pork, cooked rice, parmesan cheese, the egg, breadcrumbs, parsley, salt and pepper (to taste).
Step 6
Add the cooked onion.
Step 7
Mix very well.
Step 8
Take a scoop of the meat mixture and put it onto the cabbage leaves that are laid out.
Step 9
Roll the leaf up until the meat is totally covered. Repeat until all the meat is used or you run out of cabbage leaves.
Step 10
Oil your pan lightly and place all the rolls cabbage seam down. Try to do only one layer of rolls per pan.
Step 11
Add your tomato sauce, along with the chicken broth and about ¼ cup of water, making sure that all the rolls get covered.
Step 12
Bake for 1 hour at 350 degrees, checking every so often to be sure that there is enough water so that they do not burn. If there is not, add a bit of water or chicken broth at a time.
Step 13
Remove from your oven, serve hot and enjoy.

These are super yummy ! ! !

When I make cabbage rolls I freeze the raw whole head cabbage several days ahead so that when I thaw it out it is soft enough to roll. I find winter cabbage is the worst to use, so I buy extra in the summer and freeze. My filling recipe is quite different though. Anyway just a thought about freezing the cabbage, I find it a lot easier.