Ingredients: 1 onion, chopped 1 clove garlic, crushed (optional) 2 tablespoons butter 3/4 cup uncooked raw rice 1/2 pound ground beef or veal 1/2 pound ground pork 1 teaspoon salt 1/4 teaspoon pepper 1 whole head cabbage (about 3 pounds) Boiling water 2 cups beef broth or stock 1 can (about 10 ounces) condensed cream of mushroom soup Directions:1. Saute onion and garlic in butter in a large skillet, about 5 minutes. Add rice, meat, salt, and pepper. Stir-fry just to mix well. Remove from heat. 2. Remove core from cabbage. Place whole head in a large kettle filled with boiling water. Cover, cook 3 minutes. Remove softened outer leaves. Repeat until all large leaves are softened and have been removed. Cut thick center stem from each leaf. 3. Taking one large cabbage leaf at a time, spoon about 1 rounded tablespoonful of meat mixture in center of leaf. Cover with a small leaf. Tuck ends up and just over edge of filling; place one end of leaf over filling and roll up loosely. If desired, secure with a wooden pick. Repeat until all filling and leaves are used. Place cabbage rolls in a large casserole; do not make more than 2 layers. 4. Combine beef broth and mushroom soup; Pour over cabbage rolls. 5. Bake at 350 F about 1 1/2 hours. |