-
1
Cook the rice according to package instructions.
-
2
When done, set it aside.
-
3
Bring a large pot of salted water to a boil.
-
4
Remove the core of the cabbage with a sharp knife and remove any damaged outer leaves.
-
5
Add the head of cabbage to the boiling water.
-
6
Once the leaves start to soften, use tongs to gently peel away the leaves, trying hard to keep each leaf whole.
-
7
Blanch cabbage for about 5 minutes until leaves start to soften.
-
8
Remove cabbage from the heat and strain in a colander.
-
9
To make the filling add olive oil to a large frying pan.
-
10
Saute onion over medium high heat about 5 minutes, add garlic and cook for about 1 minute.
-
11
Add the hamburger and cook until brown.
-
12
Salt and pepper to taste.
-
13
Remove from heat and mix hamburger mixture with the cooked rice in a large bowl.
-
14
The key to this dish is to really add flavor with salt and a generous amount of pepper to taste dont under season or you will have bland cabbage rolls.... not good.
-
15
Season baby, season!
-
16
Once the cabbage leaves are cool you can add the filling.
-
17
Use as many of the cabbage leaves as possible until you get to the center of the head of cabbage, where the leaves are white and too small to use.
-
18
If desired, you can carefully cut away the large center vein from each leaf.
-
19
Spoon the filling into each leaf and wrap like a package.
-
20
Place the rolls touching each other in a 9 x 13 casserole dish.
-
21
Pour the can of tomato sauce over the top.
-
22
Cover tightly with foil.
-
23
Place in a 325 degree oven for 2 hours or a 300 degree oven for 3 hours.
-
24
Serve warm.
