Stuffed Cabbage Rolls

1 cabbage whole and cored (3 pounds)
3 cups stock of choice
1 pound ground meat of choice (pork, pork-beef, pork-veal-beef, or dark-meat turkey)
6 cups rice, undercooked
1-3 onions, chopped
1 egg, raw
Sea salt and fresh ground pepper for taste
2 cups canned tomato soup
½ cup Melinda’s Jalapeno ketchup
½ cup water
5 tablespoons Extravagonzo Roasted Garlic Oil

Cabbage

Remove the large, damaged outer leaves and set aside
Place cabbage cored side down in pot of hot water to cover and simmer to wilt leaves
Remove outer leaves as they wilt and place on a rack or absorbent paper to drain
When the wilted leaves are cool enough to handle, shave down the thick central vein or pound it with kitchen mallet to soften so they will be easier to roll

Filling

Assemble

Take the reserved big outer leaves and lay them on the bottom edges of the roasting pan so that part of the leaves hang out the sides of the pan
Take any damaged leaves and line the bottom of the pan
Use all the good looking leaves to make the cabbage rolls
Set aside any other undersized, damaged, or otherwise unusable cabbage leaves as you come across them
Take the good leaves and place an oblong scoop of filling at the base/stem end of each
Fold sides of leaf over filling and roll up away from filling
Place the cabbage rolls snugly in the roaster no more than 2 layers deep
Drench with stock
Cover with remaining unneeded cabbage leaves (surrounding the gołąbki with extra leaves will prevent them from scorching)
Combine tomato soup with Melinda’s Jalapeno ketchup and ½ cup of water to make the sauce
Pour the sauce over the cabbage leaves
Fold the hanging leaves over the top to enclose and keep the moisture in
Drizzle the top with the remaining 2 tablespoons of Extravagonzo Roasted Garlic Oil