1-Making cabbage rolls is simpler than it might seem, and following these steps will guide you through the process. Start by boiling the cabbage leaves in salted water for about 2 minutes until they soften, then let them cool so they’re easy to handle. This helps make the leaves flexible for rolling without tearing.

2-Next, preheat your oven to 350°F (175°C) to get it ready for baking. Cook the rice slightly underdone by cutting the package time by 5 minutes this keeps it from getting too soft later. In a pan, brown the ground pork or turkey along with the ground beef, diced onions, minced garlic, and seasonings until there’s no pink left, then drain off any extra fat.

3-Mix the browned meat with the undercooked rice, diced tomatoes, ⅓ cup of the tomato sauce, and the egg in a bowl for a hearty filling. For the sauce, combine the rest of the tomato sauce with the condensed tomato soup and spread a thin layer in a 9×13 inch pan. Now, prepare the cabbage leaves by removing or thinning the thick stems, lay each flat, add about ¼ to ⅓ cup of filling in the center, fold the sides over, and roll it up tightly.

4-Place the rolls seam side down in the pan, pour the remaining sauce over them, and cover tightly with foil. Bake for 75 to 90 minutes until everything is cooked through. Let the rolls cool for 15 minutes before serving to make them easier to handle.