1-Step 1: Prepare the Cabbage First, boil the cabbage leaves for about 2 minutes until they are soft, then set them aside to cool. This step helps make the leaves pliable and easy to work with, reducing the risk of tearing. Boiling in salted water adds tenderness and enhances the natural flavor, so don’t skip it for the best results.

2-Step 2: Cook the Filling Preheat your oven to 350°F and cook the rice according to the package, but reduce the time by 5 minutes for slightly underdone rice set it aside once ready. In a pan, cook the pork or turkey, beef, onions, garlic, dried dill, parsley, salt, and pepper until no pink remains, then drain the fat to keep things light.

3-Step 3: Mix and Assemble Combine the cooked meat mixture with the rice, diced tomatoes, 1/3 cup of the tomato sauce, and the egg, stirring well to blend everything together. Mix the remaining tomato sauce with the condensed tomato soup and spread a thin layer in a 9×13 inch baking pan. Remove or thin the thick stems on the cabbage leaves, lay each flat, add 1/4 to 1/3 cup of filling in the center, fold in the sides, and roll up, placing seam side down in the pan.

4-Step 4: Bake and Serve Continue filling and rolling with the remaining leaves, then pour the rest of the sauce over the top. Cover tightly with foil and bake for 75 to 90 minutes, letting the rolls cool for 15 minutes before serving. This method ensures juicy, flavorful results every time. For storage tips later in the article, see our section on how to store cabbage rolls effectively.