Instruction

• Bring a large pot of lightly salted water to a boil
• Place cabbage head into water, cover pot, and cook until cabbage leaves are slightly softened enough to remove from head, 3 minutes
• Remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 minutes
• Remove 18 whole leaves from the cabbage head, cutting out any thick tough center ribs
• Set whole leaves aside
• Chop the remainder of the cabbage head and spread it in the bottom of a casserole dish
• Melt butter in a large skillet over medium-high heat
• Cook and stir onion in hot butter until tender, 5 to 10 minutes
• Cool
• Stir onion, beef, pork, rice, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl
• Preheat oven to 350 degrees F (175 degrees C)
• Place about 1/2 cup beef mixture on a cabbage leaf
• Roll cabbage around beef mixture, tucking in sides to create an envelope around the meat
• Repeat with remaining leaves and meat mixture
• Place cabbage rolls in a layer atop the chopped cabbage in the casserole dish; season rolls with salt and black pepper
• Whisk tomato soup, tomato juice, and ketchup together in a bowl
• Pour tomato soup mixture over cabbage rolls and cover dish wish aluminum foil
• Bake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour