1 head green cabbage

1 cup long grain white rice (uncooked)

1 pound ground meat of choice

½ pound lean ground beef

2 small yellow onions (diced)

3 cloves garlic (minced)

½ teaspoon dried dill

3 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)

Salt and black pepper to taste

1 (14.5 ounce) can diced tomatoes (with juices)

1 egg

1 ¾ cups tomato sauce (divided)

1 (10.75 ounce) can condensed tomato soup

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Prepare the Cabbage: Boil cabbage leaves for about 2 minutes or until soft. Once softened, set the cabbage leaves aside to cool and remove any tough stems.
Preheat the Oven: Preheat your oven to 350°F (175°C).
Cook the Rice: Cook the rice according to package directions, but reduce the cooking time by 5 minutes so the rice is slightly underdone. Set aside.
Cook the Meat: In a skillet, cook the ground meat, ground beef, onions, garlic, and seasonings over medium heat until no pink remains. Drain excess fat. Stir in rice, diced tomatoes, and ⅓ cup of tomato sauce. Add egg and mix everything together.
Prepare the Sauce: In a separate bowl, combine the remaining tomato sauce and the condensed tomato soup.
Assemble the Rolls: Spread a thin layer of the tomato sauce mixture on the bottom of a 9×13-inch baking dish. Take a cabbage leaf, cut off the thick stem if necessary, and place about ¼ to ⅓ cup of the meat filling in the center. Fold in the sides and roll tightly. Place the rolls seam-side down in the prepared dish. Repeat with remaining cabbage leaves and filling.
Bake: Pour the remaining sauce mixture over the rolls, covering them completely. Cover with foil and bake for 75 to 90 minutes until tender.
Cool and Serve: Let the cabbage rolls cool for about 15 minutes before serving.

For a vegetarian version, replace the meat with cooked lentils and rice.

For a spicier kick, add red pepper flakes or fresh chili peppers to the filling.

Try using brown rice or quinoa for a healthier variation.