1 large size head cabbage (about 3–5 pounds)
1 pound ground beef (or 1 1/2 lbs if not using pork)
1/2 lb ground pork (omit if using all beef)
1 medium onion, chopped small
3 teaspoons minced garlic
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
1 teaspoon parsley flakes
1/4 c ketchup
2 tablespoons tomato paste
1 1/2 c cooked, cooled white rice
3 10.75 oz cans tomato soup (if using a deep dish pan with a 3” side use 4 cans)
Prep the cabbage:
Step 1: Place a large pot with salted water on the stove and turn the heat to high, then allow it to boil.
Step 2: Meanwhile, remove the core from the cabbage and put the head into the boiling water.
Step 3: Cover the pot and cook the cabbage for about 3 minutes or until the leaves fall apart.
Step 4: Place the cabbage in a bowl and allow it to cool.
Step 5: Cut the middle stem from each leaf. Make sure not to cut all the way through.
To Make the Meat Mixture:
Step 1: In a large mixing bowl, add the pork, rice, ground beef, garlic, eggs, onion, ketchup, parsley, tomato paste, salt, and pepper. Stir until well mixed.
Step 2: Add 2/3 of the can of tomato soup and stir until well blended.
Step 1: Stuff each leaf with the meat mixture. Fold the sides of the leaf to make a cabbage roll. Repeat this method to the rest of the ingredients.
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Spread the rest of the soup in a 4-inch baking pan, as well as the second can.
Step 3: Arrange the rolls on the bottom of the pan and add in the rest of the can of tomato soup.
Step 4: Place the second layer of the rolls over the first layer and spread the rest of the tomato soup on top.
Step 5: Cover the pan with foil and place the pan on a bigger cookie sheet.
Step 6: Place it inside the preheated oven and bake for 3 to 4 hours or until done.
Step 7: Remove from the oven and remove the foil, then allow the rolls to cool at room temperature for about 15 minutes.
Step 8: Serve and enjoy!