Ingredients

2 Small Heads of Cabbage or 1 Large Head of Cabbage

2 Pounds of Ground Chuck

1 and 1/2 Cups White Rice

2 Tablespoons Salt

1 Tablespoon Fresh Ground Pepper

1 Large onion or 2 small onions minced

1 6 ounce can of tomato paste

1-2 tablespoons fresh parsley chopped

1 egg

1/2 to 2 cups cabbage water

2 15 ounces cans of tomato sauce

2 tablespoons vegta

One pound ground pork

Directions

Step 1: Preheat oven to 350-degrees or cook on top of stove

Step 2: Put the meat in a large bowl and add, salt, pepper, onion, tomato paste, egg, parsley. Do not mix yet. Over mixing ground beef can make it tough.

Step 3: Bring a large pan 3/4 full of water to a boil.

Step 4: Holding the cabbage from the root end, getley dip the cabage into the boiling water for a minute or two . Remove and place cabbage into a sink full of very cold water. Remove the leaves that are tender and that will remove without tearing. Continue doing this until you get down to where the leaves are too small to use.

Step 5: When done, rinse rice under cold water over until the water runs clear and add the rice to the boiling water. Cook the rice for only 3-minutes. The rice will not be done, but it will finish cooking during the baking process. Place under cold water again to stop the cooking. Add to meat mixture and now mix meat mixture well until everything is blended.

Step 6: Pat dry the cabbage leaves and on the larger leaves cut out the large rib to make rolling them easier.

Step 7: With the left over cabbage leaves, line the bottom of a large baking pan or baking casserol dish. This is why you may want to have an extra head of cabbage on hand.

Step 8: Now take each leaf one at a time and add the proper amount of meat mixture for the size of your cabbage leaf and roll up. Place seam side down on top of the left over cabbage leaves. Continue until you run out of meat mixture.

Step 9: Pour over the 2 cans of tomato sauce and add enough water to come up about 3/4 the way of the cabbage rolls. You can also use any kind of left over stock that have on hand. Cover and bring to a simmer on top of the stove and then place in the oven. Cook for about 1 1/2 hours.

Step 10: Remove from oven and let rest for 30-minutes covered.