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1
REMOVE THE 12 OUTER LEAVES OF THE NAPA CABBAGE... cut up the REMAINDER of the medium head.... into strips and sprinkle salt on cabbage in a colander and set in the sink.
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2
let cabbage sit for 30 minutes.
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3
***** DO NOT CUT UP THE 12 LEAVES REMOVED (added after review)
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4
spray a 3 qt casserole dish.... set aside and preheat oven to 400
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5
cut heavy vein so that leaf lays flat..
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6
immerse leaves in boiling water for 2 minutes until leaf is limp... allow to cool..
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7
rinse the cut up cabbage in the colander .
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8
.
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9
and allow to drain in sink..
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10
*** the second time I made these I used condensed tomato soup (just cheap) because I was out of sauce.... OMG ....VERY GOOD!!!
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11
!
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12
mix all the items for filling in bowl EXCEPT THE CABBAGE IN THE COLANDER
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13
sprinkle cornstarch ... and mix by hand
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14
RINSE THE SALT OFF THE CABBAGE IN COLANDER !!!
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15
!
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16
after the cabbage has drained add to meat .. add 1/3 cup of sauce .
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17
reserve the remainder of sauce to cover rolls.... mix and mix by hand
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18
use cabbage leaves and put 1/2 cup of filling in the cabbage.. roll and set in pan seam side down.
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19
**** roll mixture from tip of leaf to bottom of leaf...
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20
lay in casserole dish and cover with sauce.... casserole dish should hold 12 rolls... bake covered for 20 minutes.... uncover and cook 15 minutes more...
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21
**** they also freeze....
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22
I make my rolls then wrap individually with clear wrap...
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23
I put them in a Ziploc bag.... so that I am able to pull out whenever....
