It may be a tradition to cook cabbage rolls in a large covered pot over a stove top burner. Long ago cooking was done in kettles hanging in a fireplace or top hot plate of a wood stove.
Try cooking them a more modern way using your oven and a large roasting pan which allows better heat control and less vigilance then stove top cooking
Cut out the hard core of the cabbage Note: After cutting out the core, some prefer to place the whole cabbage in a pot of boiling water for 10 minutes then remove it and let it cool. Cabbage leaves will peel of easy and left over cabbage can be wrapped and frozen for another use. Cut out the thick center stem of each cabbage leaf that was near the core as much as possible with a sharp knife before stuffing and rolling the cabbage rolls.
Ingredients to make 12 nice size cabbage rolls:
2 heads of cabbage, use the large leaves off each cabbage
1 pound ground beef
½ pound ground pork
1 large egg
3/4 cup chopped onions
1 cup chopped bell pepper
1/2 cup uncooked rice(do not use minute rice as it will become soggy)
1/3 cup seasoned bread crumbs
2 teaspoons Worcestershire sauce
1 tablespoon salt
1 teaspoons black pepper
2 teaspoons sweet Hungarian paprika
1 teaspoons garlic powder
1 teaspoons dry parsley
Lightly sauté (fry) onion and bell pepper in 2 tablespoon hot butter for 2-3 minutes then combine all ingredients. Do not hand squeeze the mixture to much, pat 12 meatballs out of mixture. Lay a portion of meat on a cabbage leaf halfway from the center and towards you, first fold sides of cabbage then roll it up away from you. Arrange each one “loose ends down” to hold them together .
You will need:
1 can sauerkraut
1 can (15 oz) Tomato Sauce
2 cans (14.5 oz) diced tomatoes
1-½ cups water
Spread out ½ the can of sauerkraut on bottom of a roasting pan then lay the cabbage rolls on it, top cabbage rolls with the rest of the sauerkraut. Mix the tomato sauce with the canned tomatoes and water, salt and pepper it then evenly pour it over everything in the roasting pan. Cover the roasting pan and bake undisturbed not higher then 300-F for 2-½ hours then remove from oven, cut one roll in half and check if done, return to oven if needed.
Serve topped with sour cream.