Step 1

Cut about 1/4-inch off the bottom of the head of cabbage.

Step 2

Place the entire head of cabbage in boiling water. Boil until the leaves soften, about 2 minutes.

Step 3

Remove the head from the water and peel off the softened leaves, removing any tough stems from the leaves.

Step 4

Return the cabbage head to the boiling water to soften any leaves still on the head, and boil any removed leaves if they aren't quite softened enough. Set the softened leaves aside to cool.

Step 5

Preheat the oven to 350 degrees F.

Step 6

Cook the rice according to the package directions, but reduce the cooking time by about 5 minutes. The rice should be slightly underdone since it will be cooked further later on. Set the rice aside.

Step 7

In a large skillet, cook the pork, beef, and onions until the meat is no longer pink, about 5 minutes.

Step 8

Add in the garlic, dill, and parsley and sauté until fragrant, about 1 minute.

Step 9

Drain the fat from the skillet.

Step 10

Add the cooked rice, diced tomatoes, 1/3 cup tomato sauce, salt, and pepper to the skillet, stirring to combine.

Step 11

Stir in the egg.

Step 12

Mix the remaining 1 1/2 cups of tomato sauce and the tomato soup in a bowl.

Step 13

Spread a thin layer of the tomato soup mixture into the bottom of a 9x13-inch pan or baking dish.

Step 14

Lay a softened cabbage leaf flat. Add 1/3-1/4 cup of the meat and rice filling to the center of the leaf.

Step 15

Fold in the side of the leaf and then roll the cabbage up. Place the cabbage roll in the baking pan, seam side down.

Step 16

Repeat this process with the remaining cabbage leaves and filling.

Step 17

Pour the remaining tomato soup mixture over the cabbage leaves.

Step 18

Cover the baking pan tightly with foil.

Step 19

Bake the cabbage rolls until cooked through and tender, 75-90 minutes.

Step 20

Let the cabbage rolls cool for 15 minutes.

Step 21

Serve!