Pork, rice, onions and herbs rolled in Savoy cabbage leaves and poached in tomato juice.
I vacuum sealed them individually for the freezer.
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No these look accurate. My mom adds extra tomato juice and cooks them low and slow until the cabbage melts in your mouth and the edges of the pan turn black.
The big issue I have with most cabbage rolls is they put too much emphasis on the filling. The filling doesn't matter, the spices don't matter. It's all about the cabbage. Towards the end of the batch I usually end up scooping out the filling and just eating the cabbage leaves and leftover tomato.
The cabbage is where all the flavour is. I love the cabbage.