-
1
Combine half the onion and garlic, all of the carrot and 1 cup of stock in a large saucepan.
-
2
Bring to a boil.
-
3
Reduce heat and simmer, uncovered, until the vegetables are very soft.
-
4
Add remaining stock, the wine, tomato sauce, 1 teaspoon thyme and 1/2 teaspoon salt.
-
5
Simmer over very low heat.
-
6
Meanwhile, prepare the cabbage rolls.
-
7
Put the whole head of cabbage in a large pot of boiling water.
-
8
Boil for about 5 minutes until leaves are loosened.
-
9
Remove cabbage and carefully peel off 12 leaves.
-
10
Return these to the boiling water and cook until soft, about 5 more minutes.
-
11
Remove from pot and drain carefully so they remain whole.
-
12
Chop enough of the remaining cabbage to make 1 cup.
-
13
Heat oil in a frying pan over medium heat.
-
14
Add remaining onion and cook until soft, about 5 minutes.
-
15
Add remaining garlic and cook 1 minute.
-
16
Add 1/2 teaspoon thyme and the marjoram and stir briefly.
-
17
Combine this mixture with the ground meats, rice, and chopped cabbage.
-
18
To this add 1 teaspoon salt, 1/4 teaspoon pepper and 1/2 teaspoon thyme.
-
19
Form meat mixture into 12 ovals.
-
20
Cut large rib from each of the 12 cabbage leaves.
-
21
Put 1 meat oval on each leaf and roll up half way.
-
22
Fold 2 ends in and finish rolling Place in large casserole dish.
-
23
Cover with tomato sauce mixture and cover with foil.
-
24
Bake in 350 degree oven for about an hour.
