Cabbage Rolls With Mushroom Soup |
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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 4 |
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It is almost the same as the Russian golubtsy, but with a delicious sauce 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 |
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.
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