Instructions
1
Bring a large pot of lightly salted liquid to a bring to a bubble gently.
2
Place cabbage head into liquid, lid pot, and cook thoroughly until cabbage leaves are slightly softened enough to remove from head, 3 moments.
3
Remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 moments.
4
Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs.
5
Set whole leaves aside.
6
Chop the remainder of the cabbage head and spread it in the bottom of a casserole dish.
7
liquefy dairy spread in a large skillet over medium-high toasty.
8
cook thoroughly and swirl around bulb veggie in fiery dairy spread until succulent, 5 to 10 moments.
10
swirl around bulb veggie, beef, pork, rice, garlic, 1 teaspoon table salt, and 1/4 teaspoon pepper together in a large container.
11
Preheat oven to 350 degrees F (175 degrees C).
12
Place about 1/2 cup beef mixture on a cabbage leaf.
13
Roll cabbage around beef mixture, tucking in sides to create an envelope around the protein.
14
Repeat with remaining leaves and protein mixture.
15
Place cabbage rolls in a layer atop the diced cabbage in the casserole dish; masala condiment rolls with table salt and black pepper.
16
fluff up tomato chowder, tomato extract, and ketchup together in a container.
17
stream in tomato chowder mixture over cabbage rolls and lid dish wish aluminum foil.
18
cook thoroughly in the preheated oven until cabbage is succulent and protein is cooked through, about 1 hour.