Golabki (Polish Cabbage Rolls)

Directions

1. In a large pot, bring lightly salted water to a boil and add the cabbage head.
2. Cook, covered, about 3 minutes, until cabbage leaves are softened enough to be removed from the head.
3. Remove the cabbage and let sit until cool enough to handle. After about 10 minutes, remove 18 whole leaves from the cabbage head, cutting through thick center ribs, and set aside.
4. Chop the remaining cabbage and spread in the bottom of a casserole dish.
5. In a large skillet, melt butter over medium high heat. Add the onion and cook, stirring, for 5–10 minutes, until the onion has become tender.
6. In a large bowl, add the cooked onion, beef, pork, rice, garlic, 1 teaspoon salt, and ¼ teaspoon pepper, mixing to thoroughly combine.
7. Preheat oven to 350°F.
8. Place about ½ cup of the beef mixture on each of the cabbage leaves.
9. Roll the cabbage leaf around the filling, tucking in the sides to create a cylindrical envelope.
10. Repeat until all the leaves and filling are used.
11. Place the rolls on top of the chopped cabbage in the casserole dish. Season to taste with salt and black pepper.
12. In a medium bowl, add the tomato soup, tomato juice, and ketchup, whisking to combine.
13. Pour the tomato mixture over the cabbage rolls and cover dish with aluminum foil.
14. Bake for about 60 minutes, until the cabbage is tender and meat is fully cooked.