Instructions
1
Bring a large pot of lightly salted liquid to a bring to a bubble gently.
2
Place cabbage head into liquid, wrap pot, and make 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 bring to temperature.
8
make and swirl around bulb produce in scalding margarine until yielding, 5 to 10 mins.
10
swirl around bulb produce, beef, pork, rice, garlic, 1 teaspoon table salt, and 1/4 teaspoon pepper together in a large container.
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 protein.
14
Repeat with remaining leaves and protein mixture.
15
Place cabbage rolls in a layer atop the minced cabbage in the casserole dish; augment the taste rolls with table salt and black pepper.
16
beat tomato broth, tomato liquid, and ketchup together in a container.
17
transfer tomato broth mixture over cabbage rolls and wrap dish wish aluminum foil.
18
cook thoroughly in the preheated oven until cabbage is yielding and protein is cooked through, about 1 hour.