Stuffed Cabbage Rolls

By commercecook

Ingredients

• Sauce:
• 1 head of cabbage
• 2 pounds mixed ground meat (beef, pork, and veal) from Hillers
• 1/3 cup grated parmesan
• 1 medium onion, finely chopped
• 1 teaspoon garlic powder
• 2 teaspoons seasoning salt (one Holiday Market, one Lawrey's)
• 1/2 cup cooked brown rice
• 3/4 cup marinara sauce from jar
• 2 cans condensed tomato soup, undiluted, plus 1 more can when reheating the cabbage rolls
• remainder of marinara sauce
• 1 medium onion, finely chopped
• 2 teaspoons seasoning salt (one Holiday Market, one Lawrey's)

Details

Servings 4

Preparation

Step 1

1. Prehat oven to 350 degrees (second lowest oven rack.

2. Grease a 13x9 inch baking pan.

3. Boil cabbage head to release leaves. Set leaves aside.

4. Mix together 3/4 cup marinara sauce with all the meat mixture ingredients.

5. For the sauce, in another bowl, combine the remaining marinara sauce with all sauce ingredients.

6. Line the bottom of the pan with cabbage leaves.

7. Spread about 1 cup of sauce over the leaves.

8. Stuff the cabbage leaves, roll tightly, and place in a single layer on top of the cabbage leaves.

9. Pour remaining sauce over all the rolls. Separate the leaves slightly to insure the sauce settles between and around each roll.

10. Cover tightly with foil and bake on a jelly-roll pan for about 2 1/2 to 3 hours or until leaves are tender.

11. When reheating, put another can of tomato soup on top.