Make-Ahead Cabbage Rolls

1Preheat oven to 350°F (180ºC).

2Core cabbage.

3Blanch each cabbage in large pot of boiling salted water, 8 to 10 min. or until leaves start to soften.

4Remove and run under cold water until cool enough to handle.

5Working from core end, carefully pull off 6 to 8 leaves.

6Return cabbage head to boiling water for additional 3 to 5 min. when leaves become difficult to pull off.

7Repeat with second cabbage to get a total of 24 blanched leaves.

8Trim off and discard coarse middle vein from leaves.

9Drain leaves on paper towel-lined tray.

10Set aside.

11Thinly slice remaining cabbage on heads.

12Place 1/4 of the sliced cabbage into each of 2 large greased saucepans (with ovenproof lids) or Dutch ovens.

13Mix together beef, pork rice, green onions, 1/3 cup (75 mL) parsley, dill, garlic, salt and pepper.

14To make each roll, place 2 tbsp (30 mL) filling on core end of each cabbage leaf.

15Fold in sides over filling and roll tightly to enclose filling.

16Make 24 rolls.

17Place 12 rolls, seam-side down, on top of sliced cabbage in each saucepan.

18In another large saucepan, mix together tomatoes, 4 cups (1 L) water and tomato paste.

19Bring to a boil.

20Pour half into each saucepan of cabbage rolls to cover.

21If cabbage rolls are not covered with tomato mixture, add more water.

22Place remaining sliced cabbage over top of rolls.

23Cover and bake 2 to 2 1/2 hrs. until rice is tender, meat is cooked through and cabbage is softened.

24Sprinkle with remaining parsley before serving.

25To make ahead: Cool cabbage rolls and refrigerate in airtight container for up to 3 days.

26Alternatively, freeze in airtight container for up to 1 month.

27Reheat from frozen.