Stuffed Cabbage Rolls

Step 1

Spray a 9x13-inch baking dish. Preheat the oven to 350F degrees.

Step 2

Use a long thin knife to remove the core from the head of the cabbage.

Step 3

Place the cabbage in a covered microwave-safe dish with ½ cup of water. Cook on high power for 5 minutes.

Step 4

Turn the cabbage over and cook for another 10 minutes. Drain the water out of the cabbage bowl completely and allow it to cool enough to handle.

Step 5

Then, peel the leaves off one at a time and allow them to dry and fully cool on a kitchen towel.

Step 6

While the cabbage is cooling, stir together the ingredients to fill the rolls. Combine the rice, ground beef, ground pork, chopped onion parsley, salt, garlic powder, onion powder, and pepper.Set this aside.

Step 7

Mix the tomato soup, diced/crushed tomatoes, and sugar in a separate bowl. Set this aside.

Step 8

Pat the cabbage leaves dry with paper towels. Remove the hard ridges in the center of the cabbage leaves with a knife, creating two separate pieces.These would be very difficult to roll up.

Step 9

Taking one cabbage leaf at a time, place about 1 ½ to 2 Tablespoons of filling into each leaf.

Step 10

Roll up the leaf and tuck the ends under.

Step 11

Pour half of your sauce in the base of the dish.

Step 12

Place rolls seam-side down into the baking dish. Place the cabbage rolls in two long rows, close to each other. (If your dish is smaller and you must layer the cabbage rolls, cover each layer with some tomato sauce.)

Step 13

Then pour the tomato sauce overall.

Step 14

Cover the pan tightly with tin foil and bake for 90 minutes.

Step 15

Let it cool for about 10 minutes before serving.