1-Boil cabbage leaves for about 2 minutes until soft, then set aside to cool. Tip: Boil in salted water for better texture. Cut ½ inch off the head to separate leaves easily.

2-Preheat oven to 350°F.

3-Cook rice according to package directions but reduce cooking time by 5 minutes so rice is slightly underdone; set aside.

4-In a pan, cook pork or turkey, beef, onions, garlic, dill, parsley, salt, and pepper until no pink remains, then drain fat. Browning adds flavor, though optional.

5-Add rice, diced tomatoes with juices, and ⅓ cup tomato sauce to the meat mixture. Stir in the egg to bind.

6-Mix remaining tomato sauce and condensed tomato soup in a bowl.

7-Spread a thin layer of sauce mixture in a 9×13 inch baking pan.

8-Remove or thin out the thick stem on cabbage leaves; place ¼ to ⅓ cup of filling in the center of each leaf, fold sides in, and roll up. Overlap smaller leaves if needed.

9-Arrange rolls seam side down in the pan. Pour remaining sauce over the cabbage rolls, cover tightly with foil, and bake for 75 to 90 minutes.

10-Let cool for 15 minutes before serving.