Stuffed cabbage rolls

1 head green cabbage

1 c cooked brown rice

1 lb ground beef

1 egg

1 garlic clove chopped

1/2 Tsp salt

1/2 Tsp pepper

1/2 Tsp onion powder

1/2 Tbsp worcherstershire sauce

26 oz tomato soup

Preheat oven 350*

Cook rice as directed.

Steam cabbage head, soften leaves, gently separate and then lay flat to cool on counter, remove thick vein from each leave.

Add rice, beef, egg, garlic, salt, pepper, onion powder, and worcherstershire sauce, mix together.

Spray baking dish with nonstick and spread 1 cup of soup on the bottom

Place a portion of the filling mixture on the cabbage leave and roll up, place the roll seam side down into the soup

Once all the filling is used, chop the remaining cabbage and add to the dish, add remains soup over the rolls, cover dish with tinfoil and cook for 1.5-2 hours.

French onion soup

4 medium onions thinly sliced

1/4 c butter

48 oz beef broth, heated in separate sauce pan 

1/2 Tsp salt

2 garlic cloves chopped

1 Tbsp sugar

2 Tbsp worcherstershire sauce

3 Tbsp flour

Melt butter in a stock pot over medium heat

Add onions and sauté 40 minutes, stir often 

Add salt, garlic, sugar, and worcherstershire sauce heat for 5 minutes, stirring

Add broth, except for two cups set aside

Add flour to remaining two cups of broth, whisk, add to soup to thicken

Cook uncovered for an hour to reduce soup

Serve with bread and melted cheese.