Ingredients:

1 Small Cabbage
125g Bread without Crust
1.5 Cups Milk
1 Medium Onion (Chopped)
1 Clove Garlic (Minced)
125g Mushrooms (Chopped)
2 Tablespoons Butter
3 Tablespoons Grated Cheese
0.5 Teaspoon Marjoram
0.5 Teaspoon Tarragon
2 Eggs
Salt
1 Tablespoon Butter
1 Medium Onion
1.5 Cups Stock
2 Tablespoons Tomato Paste

Method:

1. Wash the cabbage well and cook in boiling salted water until tender. Drain and cool.
2. Cut the bread into large cubes and soak in the milk for 30 minutes. Mash well or press through a strainer.
3. Saute the onion, garlic and mushrooms, in the butter for five minutes.
4. Mix in the grated cheese, marjoram, tarragon and lightly beaten eggs. Season to taste with salt.
5. Remove the leaves of the cabbage one by one. Put a couple of spoonfuls of the stuffing onto each leaf and roll them up. Repeat until all the stuffing is used.
6. Place the rolls in the buttered baking dish.
7. Saute the onion in the butter until golden brown.
8. Mix the stock with the tomato paste and combine with the sauteed onion.
9. Pour over the stuffed cabbage and bake in a 180 degrees oven for about 1 hour.