Cabbage Rolls

1 cabbage
Filling:
1.5 pounds ground beef
1.5 pounds ground pork
1 onion diced small
1 stalk celery diced fine
1/2 red pepper diced fine
1 teaspoon thyme leaves
1 leaf parsley minced
4 cloves minced garlic
1 tablespoon onion soup mix
Few shakes lea and Perkins sauce
Salt and black pepper to taste
1 egg
1 cup cooked rice - not soggy cooked, brown rice can be used
Method:
Dice all seasonings, pantry in a little oil until soft, stir in salt and black pepper. Set aside to cool.
In a large bowl put both meats. Add cooled seasonings, egg, lea and Perkins, onion soup mixing rice. Using gloved hands, quickly mix meat mixture to just combine. Do not over work as it will result in tough filling. Cook a small piece of filling and taste to ensure there is enough salt,
Remove the complete core from cabbage using a long knife to get down to the centre of the cabbage. Place in a large pot of boiling water. Cover for a few minutes to allow to reboil Using tongs, remove the cooked outer leaves of cabbage and place on a tray. Drain water and allow to cool. Keep removing leaves as they cook. Cut the hard centre core out of each leaf. Large leaves may be cut into two. Place about 1,5 to 2 tablespoons of filling on each leaf and roll up tucking edges in. Place seam side down in baking dish.
Sauce:
Best sauce is to buy a bottle of your favourite pasta sauce. I use Classico sweet basil marinara. Add a small bit of sugar if your sauce is too tart. Top your cabbage rolls with a generous amount of sauce, bake at 350 for 45 minutes to 1 hour depending on how any pieces in the dish. Serve with rice or a pesto pasta. .