Does anyone have a good cabbage roll recipe?

This is my mother’s recipe to a T except I’m sure she didn’t use panko. I think she used regular bread crumbs. My dad didn’t like rice. I know there are many recipe’s out there that have rice in them, but my dad’s grandmother was Polish… (we called these galumpkis) and she never used rice in them. Here it is, in video form: https://www.youtube.com/watch?v=atX8fQbjbVk

Thanks, @cazzie!

I always start with the Food Network;charset=UTF-8 They have recipes from some top notch chefs and you can choose from a lot of recipes and the ratings and reviews are an immense help to getting a feel for how good or bad the recipe is along with helpful modifications. now I am hungry as I love cabbage rolls!

The recipe I remember growing up was basically a Slovenian recipe, probably with Croatian and Slovak influences. Something like this (note: you may substitute lard, butter or another oil for bacon fat):

1 large head cabbage, about 4 pounds
1 finely chopped medium onion
1 tablespoon bacon fat
1½ pounds lean ground pork
¾ pound ground chuck
1 large egg
1 teaspoon (or to taste) pepper
2 teaspoons (or to taste) salt
1 cup raw rice
1 cup tomato juice

Prep cabbage: Remove core from cabbage. Place in a large pot of boiling salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 18–24 leaves. Reserve some of the water from the boil. When leaves are cool enough to handle, use a paring knife to remove thick center stem from each leaf without completely cutting the leaf. Chop the remaining cabbage and place it in the bottom of a large greased casserole dish or Dutch oven. Saute onion in bacon fat until tender and let cool.

Filling: Combine uncooked ground pork and beef, cooked onion, egg, pepper, salt and uncooked rice, and mix well. Don’t over mix or the meat will become tough.

Rolls: Place about ½ cup of filling on each cabbage leaf. Roll away from you to encase the meat. Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an small burrito. Once again, roll away from you to create a neat little roll.

Remove about 1 cup of the chopped cabbage mixture and set aside. Place cabbage rolls on top of the cabbage in layers in the casserole dish or Dutch oven. Placed reserved chopped cabbage on top, followed by tomato juice and about 2 cups of water reserved from boiling cabbage.

Bring to a boil. Reduce heat to very low, cover and simmer on the stovetop for 3 to 4 hours, making sure the rolls do not burn. We usually had it with mashed potatoes.

Correction: Combine uncooked ground pork and beef, cooked onion, egg, pepper, salt and uncooked rice, and mix well.
All ingredients in this step should be uncooked.