Cabbage Rolls with Mushroom Sauce.

1 onion, diced                    

Boiling water

1 clove garlic, crushed  and minced   

2 cups beef stock

2 Tbsps. butter                  

1 can (10 ozs.) cream of mushroom soup.

¾ cup raw rice

½ lb. ground chuck

½ lb. ground pork

1 tsp. salt

¼ tsp. pepper

1 whole head cabbage (about 3 lbs.)

·        Sauté onion and garlic in butter in a large skillet, about 5 minutes. Add rice, meat, salt, and pepper. Stir-fry just to mix

·        Remove core from cabbage. Place whole head in a large kettle filled with boiling water. Cover; cook 3 minutes. Remove softened leaves. Repeat until all large leaves are softened and have been removed. Cut thick centre stem from each leaf.

·        Taking one large cabbage leaf at a time, spoon about 1 rounded Tbsp. of meat mixture in centre of each leaf. Cover. Secure with wooden pick, if desired. Repeat until all filling and leaves are used. Place cabbage rolls in a large casserole, do not make more than two layers.

·         Combine beef-stock and mushroom soup; Pour over cabbage rolls. Bake at 350 F. about 1- 1/2 hours.