Cabbage Rolls With Mushroom Soup

Ingredients

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

Directions

1. 1

   Stew chopped onion and garlic in butter in a large skillet for 3-5 minutes.

2. 2

   Add rice, meat, salt, and pepper.

3. 3

   Stir just to mix well.

4. 4

   Remove from heat.

5. 5

   Remove core from cabbage.

6. 6

   Place whole head in a large kettle filled with boiling water.

7. 7

   Cover and cook for 3 minutes.

8. 8

   Remove softened outer leaves.

9. 9

   Take out all large leaves

10. 10

    Cut thick center stem from each leaf.

11. 11

    Take one large cabbage leaf at a time, put 1 rounded tablespoonful of meat mixture in center of a leaf. Roll leaves.

12. 12

    Put stuffed cabbage leaves with seam down close to each other on a frying pan.

13. 13

    Do not make more than 2 layers.

14. 14

    Combine beef broth and mushroom soup; Pour over cabbage rolls.

15. 15

    Bake in a well heated (350 degree) oven for 1 1/2 hours.