Stuffed Cabbage Rolls

Preheat your oven to the desired temperature of three fifty degrees Fahrenheit or one seventy five degrees Celsius.

To begin, fill a large kettle with water and place it on the stovetop. Bring the water to a rolling boil, then submerge the cabbage in it until the leaves start to detach naturally. Remove the loose leaves from the water as they come off, and set them aside for later use.

In a large skillet, melt the margarine over medium heat. Cook the onions in the hot margarine until they become translucent, taking anywhere from five to seven minutes.

In a large mixing bowl, combine the cooked onions, ground beef, chicken with rice soup, rice, eggs, marjoram, salt, and pepper to create a cohesive mixture.

Take one cabbage leaf at a time and lay it flat. Trim the thickest part of the leaf towards the bottom, making it easier to roll. Repeat this process with all the cabbage leaves.

Take a few of the darker outside leaves and line the bottom of your roasting pan with them. This will provide a layer of protection for the dish.

Scoop a portion of the beef mixture into a cabbage leaf and wrap it around, making sure to envelop the meat completely. Repeat this process with all of the beef mixture.

Arrange the stuffed cabbage leaves into your roasting pan, topping it off with any remaining leaves. Cover the pan with aluminum foil.

Place your roasting pan in the preheated oven and bake for one hour and forty-five minutes. Remove the foil, peel back the top layer of extra cabbage leaves, and pour the golden mushroom soup over the stuffed cabbage leaves. Replace the top layer of cabbage leaves, return the roasting pan to the oven, and continue baking until the soup is hot, approximately fifteen minutes.