Make sure to use 2 large cabbage heads you will need extra cabbage leaves to line the bottom and top of the pan to prevent the rolls from over browning and burning which may happen during the long cooking time, cooked rice will also be fine for this and if you like lots of rice you may increase amount, make certain that the heads of cabbage are frozen then completely thawed before starting this recipe this will allow for easy removal of the leaves, allow the frozen cabbage heads thaw at room temperature overnight in bowls and to save some time I remove the cabbage leaves a day ahead and refrigerate in a bowl and you may even prepare the ground beef mixture a day ahead, no need to precook the ground beef it will cook thoroughly in the oven, the sauerkraut as optional if you are a sauerkraut-lover then add it in I most always do it really adds extra flavor to the cabbage and you may use more than 1/2 cup if desired…
The amounts listed will fill a 13 x 9-inch pan very full or even better so you do not over crowd the rolls a larger roasting pan or use two pans and freeze one for another meal just thaw overnight in the fridge then allow to sit at room temperature for about 2 hours then cook as stated, if you like lots of sauce then you may double amounts but I would suggest to make it in a larger baking pan if you are doubling the sauce.
Yield 16-20 cabbage rolls
INGREDIENTS:
2 large heads green cabbage (frozen then completely thawed)
1/2 cup sauerkraut, hand-squeezed out to remove excess moisture (optional or adjust to taste)
Meat Filling:
1 pound ground beef, uncooked
1 pound ground pork, uncooked (can use 2 pounds ground beef)
1/2 cup freshly grated Parmesan cheese (optional but good to add in for for extra flavor)
1 medium onion, finely chopped
2 teaspoons garlic powder OR 4 large garlic cloves, minced
2 teaspoons seasoning salt
1-2 teaspoon fresh ground black pepper
1 cup uncooked instant rice (such as Minute Rice)
3/4 cup tomato sauce (do not use crushed tomatoes!)
Sauce:
1 (10-3/4 ounce) can condensed tomato soup, undiluted
1 (8 ounce) can tomato sauce
1 medium onion, finely chopped
2 teaspoons seasoned salt
1/2 teaspoon lemon juice (fresh or bottled)
1 teaspoon fresh ground black pepper (I like to also add in some cayenne pepper also for a little heat)
INSTRUCTIONS:————————————————–
Preheat oven to 350 degrees F.
Set oven rack to second-lowest position.
Grease a 13 x 9-inch baking pan or use a larger pan (for easier clean up I strongly advise to use a disposable heavy foil pan).
Make certain that the cabbage heads are completely thawed before using for this (to do this remove the heads of cabbage from freezer and place in a bowl then thaw at room temperature overnight).
Using a small sharp knife carefully remove the hard core/stem from the center of the head, then remove the leaves from the cabbage (you may need to keep slicing off some middle part to remove the leaves easier).
To speed up cooking time you may want to cook the leaves in boiling salted water for about 8-10 minutes this will give the cabbage rolls a head start and reduce cooking time slightly.
Using your hands gently squeeze out 2 to 3 leaves at a time to remove excess water, then place the leaves in a large bowl; set aside.
For the meat filling; using clean hands mix all ingredients together for the meat filling in large bowl until thoroughly combined.
For the sauce; in another bowl combine all sauce ingredients together until blended (adjust the salt and pepper to taste).
Line the bottom of the pan with cabbage leaves (due to the long cooking time this will protect the rolls from over browning/burning in the pan while cooking, you may also place leaves on top of the sauce then cover with foil but that is optional).
Using a large spoon or a ladle drizzle half of the sauce over the leaves then spread out to cover the leaves (does not have to cover the leaves completely).
Stuff the cabbage leaves tightly but carefully with the meat mixture (I use about 1/3-cup for larger leaves).
Roll up tightly and place the rolls in a single layer on top of the cabbage leaves and sauce in the baking dish.
Drizzle the remaining sauce over the rolls (using a butter knife separate the rolls slightly to insure the sauce settles between and around each roll).
Sprinkle about 1/2 cup or a little more sauerkraut over the sauce (if using).
At this point you may cover the rolls with more leaves if desired (this is optional but good to do).
Important! if you are using a 13 x 9-inch dish it will be very full so place on a large jelly-roll pan to catch any spills.
Cover tightly with heavy-duty foil.
Bake at 350 degrees F for about 2-1/2 to 3 hours or until the cabbage is very tender (the cooking time will vary depending on how thick the cabbage leaves are and if you have pre-boiled the leaves firstly,I usually check after about 2 hours).
You will also find this recipe on Recipezazz.com
