April’s Lazy Cabbage Rolls (Lasagna-Style)

1. In a large pan, cook 1 lb ground beef, 1 lb ground pork, and 1 lb ground veal together with 1 onion, diced and 3 garlic cloves (or to taste). Season with 1 salt and pepper, to taste and 1 rosemary or other spices (optional) if using. Drain off all the fat. 2. Cook 1 1/4 cup minute rice, cooked according to package directions. Stir the cooked rice into the drained meat mixture. Taste and add more 1 salt and pepper, to taste as needed. 3. Remove the core from both heads of 2 heads of cabbage. You can cut them in half if needed. Blanch in a large pot of hot water until the leaves are just tender. Peel off the leaves. Save the extra outer leaves — do NOT throw them away, you’ll need them for the top. 4. Preheat oven to 350°F. Pour some 3 cup tomato juice in the bottom of a large baking pan. Layer cabbage leaves flat to cover the bottom (about 2 layers thick). Spread the meat and rice mixture over the cabbage. Add another layer of cabbage leaves. Pour more 3 cup tomato juice over top. Repeat layers if desired, finishing with a cabbage layer and a final pour of 3 cup tomato juice. 5. Lay the reserved outer cabbage leaves over the very top to prevent burning. Cover and bake at 350°F for 1.5–2 hours. You can reduce heat to 300°F and continue baking another hour if needed. The longer it cooks, the more tender it gets. 6. Remove and discard the top covering leaves. Cut into squares and serve with extra warmed tomato juice on the side for anyone who wants more sauce.