Cabbage Rolls With Mushroom Soup

It is almost the same as the Russian golubtsy, but with a delicious sauce

• Ready In: 3 hrs
• Serves: 4

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 1/2ounce) can  cream of mushroom soup

Directions

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.