Cabbage Rolls With Mushroom Soup

Ingredients

• 1 medium onion, chopped
• 2 tablespoons butter
• 1 garlic clove, crushed
• 3/4 cup uncooked raw rice
• 1/2 lb ground beef or veal
• 1/2 lb ground pork
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 whole head cabbage
• 2 cups beef broth
• 1 (10 1/2 ounce) can cream of mushroom soup

Directions

1. 1

   Preheat oven to 325 degrees and start a large pot of water to boil.

2. 2

   In a large skillet, saute onion and garlic for 3-5 minutes.

3. 3

   Add rice, meat, salt, and pepper. Stir to mix well. Remove from heat.

4. 4

   Take the cabbage and pound the core end against the countertop to loosen. Remove core and discard.

5. 5

   Place the whole head of cabbage into the boiling water. Cover and cook for 3 minutes.

6. 6

   Remove softened outer leaves and discard. Separate the large leaves from one another and trim out the thick center stem from each one.

7. 7

   One at a time, put 1 rounded tablespoonful of the meat & rice mixture into the center of a leaf. Roll up leaf and place seam side down into a large greased baking pan. (Do not make more than 2 layers).

8. 8

   Combine the beef broth and mushroom soup and pour over cabbage rolls.

9. 9

   Bake in a 325 degree oven for 1-1/2 hours.