Preheat oven to 375 degrees Fahrenheit.

Remove core from cabbage carefully use a chef knife and make four cuts at an angle next to the cabbage core. Remove core and discard. If you have the large outer leaves from the cabbage remove them from the head of cabbage and set aside. We will use these as a lining for baking. If you don’t have them no worries as it is not necessary.

Fill a large stock pot half full with hot water and place on stove. Bring to boil.

Place head of cabbage in boiling water. Boil for 10 minutes.

Prepare rice according to directions but only cook it for half the time recommended.

Saute onion, celery, green pepper (mirepoix) and garlic for about 3-5 minutes.

In a large bowl combine pork, beef, rice 1/2 can of diced tomatoes and sauteed vegetables. Cover with a towel and set aside.

Using tongs carefully remove cabbage from hot water and place in a large bowl. The cabbage will be very hot so allow to slightly cool before handling. The cabbage should be soft and pliable yet still have some shape. Begin gently removing outer leaves and set aside. I usually do like five leaves at a time.

Using the chef knife slide the blade down the center of the back of the cabbage to partially remove the rib. Careful not to remove the entire rib. Just enough so the cabbage will roll easily.

Then take the leaf, lay it flat with the cut end towards you. Take a handful of meat mixture, form it into a log and place on the center of the cabbage closest to you.

Gently begin wrapping the cabbage away from you. Take the end of the cabbage and cover the meat mixture with one turn. Then take the right side of the cabbage, fold it to the center and do the same with the left side.

Then complete rolling the cabbage away from you to make the cabbage roll. Set aside and continue making more cabbage rolls until you run out of meat.

If you have the outer leafy leaves toss them in the hot water for a few seconds then place one leaf on the bottom of a large 6 quart pot or baking pan.

Begin placing rolled cabbage on top of the leaf making one row and cover with 1 can of tomato sauce. Add a handful of diced tomatoes on top.

If available add another big leafy green piece of cabbage on top of this layer to use as a divider and begin adding the rest of the cabbage rolls. Add the other can of tomato sauce and top with remaining diced tomatoes.

If available add another big leaf on top of this layer. This recipe made 14 cabbage rolls. The number of rolls made will depend on the size of the cabbage and how much filling is used in each roll.

Cover pot with lid or aluminum foil and bake for 1 hour 30 minutes. Remove from oven allow to cool for 5 minutes prior to serving. Enjoy!