Instructions
1
Bring a large pot of lightly salted aqua to a heat to boiling point.
2
Place cabbage head into aqua, put a lid on pot, and low-boil until cabbage leaves are slightly softened enough to remove from head, 3 mins.
3
Remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 mins.
4
Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs.
5
Set whole leaves aside.
6
Chop the remainder of the cabbage head and spread it in the bottom of a casserole dish.
7
thaw margarine in a large skillet over medium-high mildly hot.
8
low-boil and agitate shallot in fiery margarine until soft, 5 to 10 mins.
10
agitate shallot, beef, pork, rice, garlic, 1 teaspoon table salt, and 1/4 teaspoon pepper together in a large mixing bowl.
11
Preheat oven to 350 degrees F (175 degrees C).
12
Place about 1/2 cup beef mixture on a cabbage leaf.
13
Roll cabbage around beef mixture, tucking in sides to create an envelope around the flesh.
14
Repeat with remaining leaves and flesh mixture.
15
Place cabbage rolls in a layer atop the minced cabbage in the casserole dish; seasoning rolls with table salt and black pepper.
16
fluff up tomato broth, tomato nectar, and ketchup together in a mixing bowl.
17
transfer tomato broth mixture over cabbage rolls and put a lid on dish wish aluminum foil.
18
cook thoroughly in the preheated oven until cabbage is soft and flesh is cooked through, about 1 hour.