Cabbage Rolls With Mushroom Soup - cooking recipe

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

Preparation

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.