Step 1

Freeze the cabbages 3 days before you need it. The night before defrost cabbage and keep them in the fridge until you are ready.

Step 2

Cook rice in plenty water the same way you would pasta until al dente for approximately 5 minutes after the water boils. It shouldn't be too soft. Drain and set aside.

Step 3

In a frying pan heat olive oil and cook onions over low heat for 7-10 minutes until tender.

Step 4

Grate carrots. In a large bowl combine beef, pork, parsley, onions, carrots, rice, salt and pepper.

Step 5

In a medium bowl whisk together stock, crushed tomatoes and creme fraiche, salt and pepper. Set aside.

Step 6

Place your head of cabbage on a cutting board, cut off the bottom and pull the leaves away from the stalk. Repeat with the second head of cabbage.

Step 7

Preheat your oven to 350F/180C.

Step 8

Clear your work space, so all ingredients are within reach. Take a cabbage leaf and cut the rib down, so it's not too thick. Put 2 tbsp of filling at the bottom of the wide part of a leaf (see picture above) and roll it like a burrito, tucking sides in. Your cabbage rolls will vary in size slightly depending on the size of cabbage leaves. You will have approximately 30-32 cabbage rolls.

Step 9

Pour a cup of the sauce on the bottom of your cast iron casserole or any other heavy bottom casserole and start stacking your cabbage rolls. Half way through add a couple of bay leaves and 1/3 of the sauce and continue stacking until all cabbage rolls are gone.

Step 10

Pour the remaining sauce over cabbage rolls, cover with a lid and bake in the oven for 1 hour. Then take the lid off and bake for 30 more minutes. Serve with additional sour cream or creme fraiche and fresh herbs like dill and parsley.