Cabbage Rolls

1. Stage

Wash rice thoroughly. Combine rice with 4 cups water in a medium saucepan; bring to a boil. Reduce heat, cover, and simmer until all of the water is absorbed, about 20 minutes.

2. Stage

Meanwhile, remove cabbage cores using a thin, long knife. Dotdash Meredith Food Studios

3. Stage

Place one cabbage in a microwave-proof container with the cored part facing down. Pour 1/2 cup water into the container, cover, and microwave on high for 10 minutes. Dotdash Meredith Food Studios

4. Stage

Carefully turn cabbage over, and cook, covered, for an additional 10 minutes. Let cabbage sit until it is cool enough to handle, then separate leaves carefully and remove any tough ribs. Cook the second cabbage in the same manner. Dotdash Meredith Food Studios

5. Stage

Sauté 1/2 of the onions in 3 tablespoons butter; cook just until translucent (do not brown). Combine the cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic, dill weed, salt, black pepper, and sugar in a large mixing bowl. Mix until incorporated. Dotdash Meredith Food Studios

6. Stage

Spoon about 2 tablespoons of mixture onto each cabbage leaf. Bring one end of the cabbage leaf over the mixture, rolling and tucking in the ends to prevent the filling from falling out. Dotdash Meredith Food Studios

7. Stage

Preheat the oven to 350 degrees F (175 degrees C).

8. Stage

Place leftover cabbage leaves on the bottoms of two 9x13-inch casserole dishes. Arrange cabbage rolls in a single layer so they are tight against each other.

9. Stage

Purée tomatoes and condensed tomato soup in a food processor or blender. Pour tomato mixture over the cabbage rolls until just covered. Place 4 bay leaves on top of sauce in each dish. Cover each dish tightly with foil. Dotdash Meredith Food Studios

10. Stage

Bake in the preheated oven for 2 hours. Remove from the oven and let cool for 15 minutes before removing the foil. Serve hot. Dotdash Meredith Food Studios