Golabki (cabbage roll)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Bring a large pot of lightly salted water to a boil. Lay the cabbage head into water, cover pot, and cook until cabbage leaves are slightly softened enough to remove from head, 3 minutes.
2. 2Remove cabbage from pot and let cabbage sit until leaves are cool enough to handle, about 10 minutes.
3. 3Remove 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.
4. 4Let the butter melt in a large skillet over medium-high heat. Cook and stir onion in hot butter until tender, 5 to 10 minutes. Cool.
5. 5Stir onion, beef, pork, rice, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper together in a large mixing bowl.
6. 6Heat the ovenHeat the oven to 180°C / 350°Fdegrees F (175 degrees C).
7. 7Place the 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.
8. 8Put the cabbage rolls in a layer atop the chopped cabbage in the casserole dish; season rolls with salt and black pepper.
9. 9WhiskWhisk tomato soup, tomato juice, and ketchup together in a mixing bowl. Pour tomato soup mixture over cabbage rolls and cover dish wish aluminum foil.
10. 10BakeBake in the preheated oven until cabbage is tender and meat is cooked through, about 1 hour.