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Czech Cabbage Rolls (Holubky)

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Czech Cabbage Rolls (Holubky)
This is Czech “comfort food” with lots of flavor. Savoy cabbage is the preferred cabbage since the leaves separate from the core easily and are more pliable, plus they’re a tad tastier than common green cabbage.
Ingredients
  1. 1 large Savoy cabbage
  2. 1 yellow onion, sliced
  3. 1 yellow onion, finely chopped & Sautéed
  4. 1 1/2 lbs. ground beef
  5. 1/8 cups milk
  6. 2 eggs
  7. 3/4 cup uncooked rice
  8. 1/2 teaspoon salt
  9. 1 teaspoon pepper
  10. 1/2 stick butter
  11. 1-2 cup tomato sauce or tomato soup
  12. Caraway seeds
  13. Chicken broth
  14. Salt & Pepper to taste
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Instructions
  1. Cut the stem out of the cabbage and peel off the leaves. If they do not easily peel, steam for a couple of minutes to loosen them. Remove the hard rib from about the last inch of the leaf so it is easy to roll. You should have about 12 good size leaves to work with. Lay them out on the counter so they will be easy to fill.
  2. Chop up a couple cups of the remaining cabbage along with the first onion and spread over the bottom of a large pan. Sprinkle with caraway seeds and a few pats of butter.
  3. Combine the uncooked ground beef, sautéed onion, eggs, rice, milk, salt and pepper in a bowl and mix until well combined. Place a 1/4 - 1/2 cup of the meat mixture in each cup before you start rolling so you know you put an even amount in each one. Fold in the sides and then roll them up like a burrito. Place the end side down in your pan on top of the cabbage and onions. If you have any extra meat mix, roll them up into Porcupine Meatballs and place in the pan for the kids who don't like cabbage. 
  4. Spoon tomato sauce over each roll if it's nice and chunky (e.g. garden fresh), or pour tomato soup to cover the top of all rolls. Sprinkle extra caraway, onions or cabbage over the top if you like. Fill the pan with chicken broth so that the rolls are at least partially submerged. Cover with a lid and bring to a boil. Reduce heat to low and simmer for about 2 ½ hours.
Notes
  1. Recommendations: Sprinkle with favorite hot sauce and sour cream, sides of bread and butter, dill cucumbers, sliced tomatoes, cottage cheese or mashed potatoes. If you have any Frank's (or favorite) Kraut lying around, you can put some of the juice in the pan with the onion/cabbage layer. Or you could add a few tablespoons of kraut to the meat mixture.
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