Ingredients Edit

Directions Edit

  1. Stew chopped onion and garlic in butter in a large skillet for 3-5 mins.
  2. Add rice, meat, salt, and pepper.
  3. Stir just to mix well.
  4. Remove from heat and remove core from cabbage.
  5. Place whole head in a large kettle filled with boiling water.
  6. Cover and cook for 3 minutes and remove softened outer leaves.
  7. Take out all large leaves cut thick center stem from each leaf.
  8. Take one large cabbage leaf at a time,put 1 rounded tablespoonful of meat mixture in center of a leaf.
  9. Roll leaves and put stuffed cabbage leaves with seam down close to each other on a frying pan.
  10. Do not make more than 2 layers.
  11. Combine beef broth and mushroom soup; * pour over cabbage rolls.
  12. Bake in a well heated oven for 1½ hours.

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