Cabbage Rolls With Mushroom Soup

Name: Cabbage Rolls With Mushroom Soup
Prep time: 1 h
Cook time: 2 h
Total time: 3 h
Yield: 4 serving(s)
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

(2)

Recipe by Witch Doctor

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

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READY IN: 3hrs

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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

Stew chopped onion and garlic in butter in a large skillet for 3-5 minutes.
Add rice, meat, salt, and pepper.
Stir just to mix well.
Remove from heat.
Remove core from cabbage.
Place whole head in a large kettle filled with boiling water.
Cover and cook for 3 minutes.
Remove softened outer leaves.
Take out all large leaves
Cut thick center stem from each leaf.
Take one large cabbage leaf at a time, put 1 rounded tablespoonful of meat mixture in center of a leaf. Roll leaves.
Put stuffed cabbage leaves with seam down close to each other on a frying pan.
Do not make more than 2 layers.
Combine beef broth and mushroom soup; Pour over cabbage rolls.
Bake in a well heated (350 degree) oven for 1 1/2 hours.