Cabbage Rolls With Mushroom Soup

Total Time: 3 hrs Preparation Time: 1 hr Cook Time: 2 hrs

Ingredients

• Servings: 4
• 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 lamb
• 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

Recipe

• 1 stew chopped onion and garlic in butter in a large skillet for 3-5 minutes.
• 2 add rice, meat, salt, and pepper.
• 3 stir just to mix well.
• 4 remove from heat.
• 5 remove core from cabbage.
• 6 place whole head in a large kettle filled with boiling water.
• 7 cover and cook for 3 minutes.
• 8 remove softened outer leaves.
• 9 take out all large leaves
• 10 cut thick center stem from each leaf.
• 11 take one large cabbage leaf at a time, put 1 rounded tablespoonful of meat mixture in center of a leaf. roll leaves.
• 12 put stuffed cabbage leaves with seam down close to each other on a frying pan.
• 13 do not make more than 2 layers.
• 14 combine beef broth and mushroom soup; pour over cabbage rolls.
• 15 bake in a well heated (350 degree) oven for 1 1/2 hours.