Instructions
1
Bring a large pot of lightly salted moisture to a bubble.
2
Place cabbage head into moisture, seal pot, and stew until cabbage leaves are slightly softened enough to remove from head, 3 moments.
3
Remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 moments.
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 dairy spread in a large skillet over medium-high scalding up.
8
stew and mix gently bulb veggie in scalding dairy spread until soft, 5 to 10 moments.
10
mix gently bulb veggie, beef, pork, rice, garlic, 1 teaspoon seasoning, and 1/4 teaspoon pepper together in a large dish.
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 seasoning and black pepper.
16
fluff up tomato bouillon, tomato nectar, and ketchup together in a dish.
17
empty tomato bouillon mixture over cabbage rolls and seal dish wish aluminum foil.
18
cook thoroughly in the preheated oven until cabbage is soft and protein is cooked through, about 1 hour.