Cabbage Rolls with Mushroom Soup

Ingredients

• 1 onion, chopped
• 2 tbsp butter
• 1 ea garlic clove, crushed (optional)
• ¾ cup uncooked raw rice
• 200 g ground beef or veal
• 200 g ground pork
• 1 tsp salt
• ¼ tsp pepper
• 1 whole head cabbage
• boiling water
• 2 cups beef broth or stock
• 1 can condensed cream of mushroom soup

Directions

1. Stew chopped onion and garlic in butter in a large skillet for 3-5 mins.
2. Add rice, meat, salt, and pepper.
3. Stir just to mix well.
4. Remove from heat and remove core from cabbage.
5. Place whole head in a large kettle filled with boiling water.
6. Cover and cook for 3 minutes and remove softened outer leaves.
7. Take out all large leaves cut thick center stem from each leaf.
8. Take one large cabbage leaf at a time,put 1 rounded tablespoonful of meat mixture in center of a leaf.
9. Roll leaves and put stuffed cabbage leaves with seam down close to each other on a frying pan.
10. Do not make more than 2 layers.
11. Combine beef broth and mushroom soup; * pour over cabbage rolls.
12. Bake in a well heated oven for 1½ hours.