These are so delicious I never have leftovers. So this makes 24 + cabbage rolls.

2 Medium or Large heads of Cabbage

Equal parts of Extra Lean Ground Beef & Ground Pork, I use 2lbs of each, 

3/4 Cup of Instant Rice (or your own preffered kind)

2 medium-Large fresh Onions chopped

1 Can of Sliced Mushrooms

1 Can of sliced Black Olives

2 Large Eggs

1/4 Cup of Salted Butter (Not Margerine this is to keep the meat tender and give it a sweeter flavor)

1 Tbsp of Oregano

1 Tbsp of Parsley Flakes

1 Tbsp Spanish (Hot) Paprika

1 Tbsp Chives Chopped

3 cloves of fresh grated raw garlic (or 1 heaping tsp garlic powder)

2 tsp of Table Salt

2 tsp Black Pepper

1 tsp of Curry Powder

1 tsp of Cayenne Pepper

These mixtures are divided evenly into 2 medium-large roasting pans, that is whats up with the 2, if using 2 of each item, obviously 1 for each roasting pan. If you just want to make 1 smaller bacth with 1 roaster, use 1 of each.

2 Cans of Garlic-Tomato Paste (Hunts)

2 Large Cans Tomato Sauce with Basil added

2 Cans of Tomato Soup (Campbells)

2 cups Heinz Ketchup

2 TBSP Extra Virgin Olive Oil The brand I use is Gallo, but use your own favorite if desired.

2 Large Bay Leaves Per pot to flavor the sauce

I use the same spices listed in the meat mixture so it doesn't taste funny.

Preparing the cabbage:

Bring a large stock pot of water to boil.  Add the whole head of cabbage and boil for 5-7 minutes.  Remove to a colander to drain and cool.  Once cooled, cut 1/2 inch off the stem end of the cabbage. Don’t skip this step to boil the cabbage.  It makes all the difference when it comes to rolling them tight enough to stay together because it makes the leaves more flexible.  It is almost impossible to roll a cabbage leaf that has not been boiled since it is too stiff.

While cabbage is boiling, make the meat mixture to save time.

After boiling the cabbage, use a sharp knife to slice the root end off about 1/2 – 3/4 inch up. This will make it easier to remove the leaves. Carefully remove the larger outer leaves, and cut the tough rib out of the stem end in the shape of a V. Coring it like a Giant apple sort of but dont cut all the way down or you will cut through the leaves, hence the V shape, its more like a round cone shape but V gives the angle in which to cut..

In a large bowl, mix all of the other ingredients you are going to stuff the cabage leaves with. eggs, meats, spices rice, and some etc. Do not pre-cook the meat mixture, I use raw ground meat it makes the flavours blend so much nicer and moisturizes the rice.

Using a whisk, combine the sauce mixture, in 2 medium-large roasting pans with a lids (Big enough to roast a medium-large turkey).  Spice with any herbs & flavorings you love, I use the same ones listed in the meat mixture so it doesn't taste funny.

Place a geneorus amount of the meat mixture in the center of the cabbage leaf.  Tuck in the sides as you roll and roll tight. You want them to stay together. 

Place the rolls on the tomato sauce in a single layer in the casserole dish, do not let them touch or overlap, they will fuse together.  Repeat until all the cabbage rolls are made and in the roasting pans. Cover with remaining sauce mixture.

After you have covered the cabbage rolss with the sauce, top the sauce with the following before popping into the oven. It will all be blended into the sauce as you peek in on them to keep them moist. :) Remember to divide these ingredients in half, so you have equal amounts for each of the 2 roasting pans/baking dishes.

2 Cups feta Cheese crumbled

2 Cups Old Cheddar Cheese grated

1 Tbsp Chives

1 Tbsp Dill weed

Cover the rosting pans or baking dishes with lids, or tightly with foil so they steam in the oven, softening the cabbage leaves. Place side by side in oven on middle rack.

Bake in a preheated 350-degree oven for 80-90 minutes. OR Bake in oven at 400 degrees for 1 hour or until done to your liking. Check them a few times to scoop sauce over the cabbage rols, like you would baste a turkey, You don't want them crispy & dry.

Notes: You will need this whole recipe in this amount, and you may want to scale it UP next time, because once your people taste these, they can not get enough and will want more. My people actually verbally argued and physically fought over them, a fork was involved, the forked person deserved it, so you may have to make a secret batch for yourself to stash away in the back of your freezer, and extra for your people for a midnight snack because no one will sleep they will wake up near midnight needing more, I am not joking even a little bit. They go WAY TOO FAST! They Freeze well by the way. :)

Image from Google

Recipe By Tanahmera: https://bawcookbook.blogspot.com/2009/03/my-cabbage-roll-recipe.html