My Nagymama (grandma in Hungarian) made hers from the earliest years this way and we continue to do so.
1 Medium Head green cabbage 1 lb. lean ground pork 1/4 lb. ground chuck 1/3 C. olive oil (years ago they used lard or bacon drippings) 3/4 lbs. diced onion (yep, 3/4 lb.) 1/3 C. raw rice (we use River Rice) 1 1/2 tsp. salt 1 tsp. black pepper 1 egg 1- 24 oz. bottle ketchup (we use Heinz)
Place cored out cabbage in boiling water turning once for about 5 minutes. Insert a long fork into the cored cabbage cavity. One by one remove leaves and leave in water just long enough to soften. You should get approx. 12 to 15 leaves. When cooled enough to handle, slice off hard cabbage vein so it'll be easier to roll. Saute the diced onions in the olive oil on medium heat until they soften and just about turning light brown. Don't brown. Let cool. In a good sized bowl, place meats, seasonings, egg and cooled onions and rice. Mix really well. Use an ice cream dipper and make as many dips from the meat mixture that you'll need to fill the leaves you have. Chop up finely the rest of what is left of the cabbage. Place on the bottom of an ovenproof dish or pot. Sprinkle half of the bottle of ketchup over the raw sliced cabbage. Then, after rolling up the stuffed cabbages, place close together. Use up the rest of the ketchup and fill with cold water to about 1/2" over the top of the rolls. Cover well. Bake 350 degrees for 2 hrs. 15 min.
45 minutes
2 Hr. 15 minutes