When my husband and I makes these special cabbage rolls (he does most of the work), he stuffs love into them. Cabbage rolls are a great meal to make because you can feed an army, send them to friends and family and fill your freezer. They take the better part of a day but are well worth it. You can cook them in a giant (turkey sized) roasting pan or we like to use a plug-in roaster oven. Time and temp are your choice but we find about 300 for 4 hours for this large batch does the trick. Be careful your meat is well cooked.
When we make cabbage rolls we sometimes have to keep it a secret because people will make a special trip over just to steal a few :)
Mix a few pounds of ground beef with cooked Basmati rice, spices, eggs, tomato soup and cream of mushroom soup. For our large batch, I'll put the avg. ingredients below. A lot of this is to taste and as with most cooking with love, there aren't exact ingredient counts. You judge by look/feel/smell. Because they slow cook for a long time in sauce, be generous with your spices!
Cook your cabbage leaves until they're soft in a large pot of boiling water. My husband cooks a few leaves at a time, often putting the whole cabbage in the pot of boiling water to loosen them.
Roll the cabbage leaves up with the meat mixture and line your pan. Layer homemade tomato sauce all over it and fill the pan.
At the top layer, place whole canned tomatoes all over the top and put more spice like salt/pepper and Mrs. Dash and then slow cook until they're done.
Our large batch of Cabbage Rolls:
5lbs lean ground beef (some people mix ground beef, pork & veal)
2-3 cans each of tomato & mushroom soup
Homemade tomato sauce (a large pot full)
1.5 cups uncooked Basmati (or your favourite long grain) rice, cooked.
Mrs. Dash, Salt, Pepper, Garlic Powder