Zelna Hlava Plnena

Bring a large pot of salted water to a boil and carefully separate the cabbage leaves from the head, keeping them intact. Blanch the leaves in boiling water for 3-4 minutes until pliable, then remove with a slotted spoon and set aside to cool on a clean kitchen towel.

Melt the butter in a large skillet over medium heat and sauté the chopped onion until softened, about 4 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the ground meat to the skillet and cook, breaking it apart with a spoon, until browned throughout, about 8-10 minutes. Season with salt and pepper, then remove from heat and stir in the beaten egg and minced parsley until well combined.

Lay a blanched cabbage leaf flat and place 2-3 tablespoons of the meat filling near the base of the leaf. Fold the bottom of the leaf over the filling, then fold in the sides and roll tightly away from you to form a compact roll.

Repeat the rolling process with the remaining cabbage leaves and filling until all are used. Arrange the rolls seam-side down in a baking dish large enough to hold them snugly in a single layer.

Whisk together the cream of tomato soup and chicken broth in a bowl until smooth, then pour evenly over the cabbage rolls.

Cover the baking dish with foil and bake in a preheated 375°F (190°C) oven for 30-35 minutes. The rolls should be heated through and the sauce should bubble gently around the edges.

Remove the foil, check that the sauce is simmering gently, and continue baking uncovered for 5-10 minutes to allow the top to lightly color if desired. Serve hot directly from the baking dish or on individual plates with sauce spooned over each roll.