1 head of cabbage, cored
1 onion, chopped
2 tbsp butter
1 clove garlic
¾ cup raw rice
½ lb ground pork
½ lb ground beef
1 tsp salt
¼ tsp pepper
1 can cream of mushroom soup
2 cups beef broth
Place whole head in a large kettle with boiling
salted water. Cover, cook 3 minutes
until outer leaves are softened. Cut
thick center stem from each slice. Sauté
onion in butter
and garlic. Add raw
rice, ground pork, ground beef, salt and pepper. Stir and fry and mix well. Place mixture in cabbage leaf and
roll and tuck edges in. Put each roll
seam side down in Dutch oven or casserole.
Pour over cream mushroom soup and beef broth. Bake at
350º for 1½ hours
