1 whole head cabbage, about 4 pounds 1 large onion, chopped 2 tablespoons butter 1 pound ground beef 1/2 pound ground pork 1 1/2 cups cooked rice 1 teaspoon finely chopped garlic 1 teaspoon salt 1/4 teaspoon black pepper
Heat oven to 350 degrees.
Remove core from cabbage. Place whole head in a large pot filled with boiling, salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves.
When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through.
Chop the remaining cabbage and place it in the bottom of a casserole dish or Dutch oven.
Saute the chopped onion in butter in a large frying pan until tender, and let it cool. Mix cooled onions with beef, pork, rice, garlic, salt and black pepper until well combined.
Place about 1/2 cup of meat on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope.
Place the cabbage rolls on top of the chopped cabbage in the casserole dish or Dutch oven, seasoning each layer with salt and pepper. Bake for 1 hour or until cabbage is tender and meat is cooked.
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