1. Cook rice for 5 minutes; then drain. 2. Remove core from cabbage and place in a large pot of boiling salted water. 3. Boil until large outer leaves get slightly limp and separate from head (10 minutes); then remove and de-vein (save 2 cups cabbage water for sauce). 4. Mix together meat, 1/2 cup tomato sauce, partially cooked rice, garlic salt, and pepper. 5. Place about 4 tablespoons rice mixture (or according to size of leaf) on each cabbage leaf, fold the ends in over the filling and roll up. 6. Stack tightly in a large pot or dutch oven. 7. Add water saved from boiling cabbage and pour remaining tomato sauce on top. 8. Cover and cook over medium heat for 2 hours (check occasionally to make sure the bottoms aren't scorching; turn heat down if they start to). 9. Serve hot. ---------------------------------------------------------------------------
Nutrition
Ingredients
