Cabbage Rolls [Holishkes]

1 large head of cabbage  – or 2 smaller heads
1 Tablespoon olive oil
1 onion diced

2 cloves garlic, chopped finely
6 large mushrooms, finely diced
500g minced beef
half a cup uncooked long grain rice
3 fresh tomatoes, peeled and diced OR 1 can of tomatoes
Salt and pepper
One can tomato soup

Bring a large pot of water to boil. Drop individual cabbage leaves into water [3 or 4 at a time] and leave for approx 30 secs, remove from water with tongs and place on paper towels to drain.  Continue until all leaves are done. Don't worry if some leaves tear, you can use these to make smaller rolls. Cut away the thick spine at the edge of the leaf for easier rolling.

Heat oil in pan over med-high heat and sauté onion for 3-5 minutes until browned. Add garlic, then mushrooms, and fresh tomatoes [if using fresh] and cook another 2 minutes. Transfer mixture to a large bowl to cool.

To cooled onion mixture, add meat, rice, canned tomatoes [if using canned, drain off 2/3 of the juice and reserve for sauce], salt and pepper. Combine well. Place about 1/2 cup of filling in each leaf, roll, and place seam side down in a 13 by 9-inch pan. Pour can of soup [and reserved juice] over rolls, then fill can again with water and pour that over as well. Cover pan tightly with foil, and bake for 1 1/2 hours.

Makes 10-12 regular sized cabbage rolls.

This freezes well.