Cabbage Rolls

• 1 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 12 oz ground pork
• 10 oz ground beef
• 1 tsp ground allspice
• 1 can (14 oz) diced tomatoes
• 1/2 cup rice
• 1 jar (25 oz) tomato pasta sauce
• 1 cup vegetable stock
• 1/2 cup coarsely chopped flat-leaf parsley
• 8 large cabbage leaves
• 1/2 cup shredded Parmesan cheese

1. Heat oil in a large skillet on medium heat. Add onion and saute for 2 mins. Add garlic and saute for 30 seconds. Add ground meat in batches, stirring with a wooden spoon to break up lumps, for 3 mins or until browned.
2. Return ground meat to pan. Add allspice; cook for 1 min. Add tomatoes, rice, and 1/3 cup each of the pasta sauce and stock. Bring to a boil. Reduce heat to low; simmer, stirring occasionally, for 12-15 mins or until sauce thickens slightly. Stir in 1/2 of the parsley.
3. Meanwhile, bring a large saucepan of water to a boil. Cook cabbage leaves in batches for 1 min or until tender. Cool. Trim thickest part of stem from leaves.
4. Preheat the oven to 400u0b0F. Spread 1/2 cup pasta sauce on bottom of a 2 1/2-quart baking dish.
5. For each roll, place cabbage leaf on a flat surface. Spoon meat mixture in center. Fold in ends; roll up firmly. Place rolls, seam-side down, in prepared dish. Combine remaining stock and pasta sauce; pour over rolls. Cover with foil.
6. Bake for 50 mins. Remove foil; bake for 15-20 mins or until tender. Sprinkle with remaining parsley and the cheese.

vegetable oil, onion, garlic, ground pork, ground beef, ground allspice, tomatoes, rice, tomato pasta sauce, vegetable stock, flatleaf parsley, cabbage, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/25737 (may not work)