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2 large heads cabbage
4 cups cooked rice
1 large onion, minced
2 cups carrots, cooked and diced
1/2 pound mushrooms, sliced
2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon pepper
2 cups ketchup
1/4 cup brown sugar
3 cloves garlic, minced
1 teaspoon salt
4 cups water
2 medium onions, diced large pieces

Bring a very large pot of water to a boil. Use a small sharp knife to cut the cores out of the cabbages. Boil each cabbage for 10 minced. Remove and cool under cold running water. Drain. Peel away the large outer leaves until you get to the inner cabbage leaves that look too small to stuff. You want to have about 26 large suitable leaves. Chop the small inner cabbage leaves into small chunks. Mix together the rice, minced onion, carrots, mushrooms, salt, garlic powder and pepper. Mix together the ketchup, brown sugar, garlic, salt and water and set aside. Place half the cut-up cabbage, together with half the chopped onions, on the bottom of a large heavy Dutch oven or roasting pan. Preheat oven to 375 degrees. Stuff the large cabbage leaves by placing a spoonful of stuffing in the center of each leaf. Fold over the ribbed end of the leaf, then fold over the two sides and roll up. Place each cabbage roll, fold side down, onto the chopped cabbage and onions in the pan. Then will be in one or two layers depending on the pot size. Place the remaining cut-up cabbage and onion over the rolls. Pour sauce over all. Cover tightly and bake for 45 minutes to 1 hour, until cabbage is very tender. Serve with cooked noodles and broccoli, if desired.

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Judaism 101