1 large cabbage
Mixture of meat:
3.5 kg ground beef semi-lean
3 finely chopped onions
3 finely chopped carrots
4 finely chopped celery stalks
1 foot broccoli, finely chopped
2 teaspoons sea salt
2 teaspoons pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons flax seeds (optional)
2 tablespoons sesame seeds (optional)
2 teaspoons steak spices
4 teaspoons liquid concentrated liquid beef broth
1/4 cup Italian breadcrumbs
1/4 cup milk
1 3/4 cup rice (mixed with wild rice)
1 can (284 ml) tomato soup
5 cans (796 mL) diced tomatoes
1 can (680 ml) Hunt’s Tomato Sauce
2 cans (284 mL) tomato soup
2 tablespoons sea salt
2 tablespoons black pepper
Remove the heart of the cabbage and cook it halfway. Remove the cabbage leaves one by one, taking care not to break them. If desired, unpack them by running cold water from the tap near the heart and using a spoon. Reserve the cabbage leaves.
Mix the meat with vegetables, seasonings and rice. Mix the milk with the bread crumbs. Mix together by adding the can of tomato soup. Prepare large balls and set aside.
Mix all the ingredients for the sauce except 1 can of diced tomatoes. Place the sauce in a very large roasting pan.
Take a pellet from the meat mixture and roll it with a cabbage leaf. Stitch with a toothpick if desired. Repeat for all pellets and place in roasting pan.
Add the last can of diced tomatoes over the cabbage cigars. If leaves of cabbage are left, place them on the whole to avoid having to water during cooking. Otherwise, water at least 4 times during cooking.
Bake at 300 ° F for about 2 hours.