Cabbage Rolls

Core out cabbage, carefully separate leaves. Blanch 4-5 leaves at a time. About 5 minutes. Once you get your 24 leaves, boil the remaining heads of cabbage for 5 minutes. Roughly chop and set aside.

Mix in all ingredients besides crushed and fire-roasted diced tomatoes. In a separate bowl, mix water and crushed tomatoes together.

Take 2 9x13 pans, lightly coat bottom of pans with the crushed tomato mixture.

Place cabbage leaf with steam down towards you. Place 3/4 cup meat mixture onto the leaf. Form into a 2x4 inch loaf. Roll cabbage like a burrito. Place in pan. Repeat 24 times. (12 per pan) Sprinkle the remaining cabbage on top.

Pour the rest of the tomato mixture on top of the cabbage rolls. Pour on top 1 can of the fire-roasted diced tomatoes per pan.

Covered with foil. Cook cabbage rolls at 350 degrees for 90 minutes. Enjoy!