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Export 11 ingredients for grocery delivery
Step 1
Place cored cabbage head in an extra-large pot and cover with water. Bring to a boil.
Step 2
Cover and cook, rotating cabbage occasionally, until the leaves soften, loosen, and begin to fall off the head, 5 - 7 minutes. Remove pot from heat. Drain cabbage and set aside to cool.
Step 3
Meanwhile, in a large bowl, thoroughly mix filling ingredients. In a medium bowl, mix sauce ingredients.
Step 4
Gently remove 14 large leaves from cabbage head. (Refrigerate the rest for another use.)
Step 5
Lay one cabbage leaf on a dry surface and top with 2 heaping tbsp. filling. Spread out filling, fold in the sides of the cabbage, and roll up cabbage to enclose the filling.
Step 6
Spray the extra-large pot with nonstick spray, and place cabbage roll in the pot, seam side down. Repeat with remaining 13 leaves and filling, gently stacking the rolls in the pot.
Step 7
Cover cabbage rolls with prepared sauce. Cover the pot and set temperature to low. Cook for 1 hour, or until filling is cooked through.