1 med. head cabbage
1 1/2 lbs. ground sirloin
1/2 c. green onions, chopped
1 med. yellow onion, chopped
2 cloves garlic, minced
1 lg. can whole tomatoes with juice, chopped
1 (10 1/2 oz.) can cream of mushroom soup
1 c. boiled rice
1/2 lb. fresh mushrooms, sliced
3 to 4 tbsp. creole seasoning, to taste
3 lbs. parsley
1/2 stick butter
1/2 c. bread crumbs

Cut head of cabbage as you would lettuce. Boil in water until semi-tender, drain and reserve liquid. Melt butter in deep skillet and fry ground meat with onions and garlic. After meat is brown, add creole seasoning. Mix well. Add cabbage, tomatoes, mushrooms, rice and mushroom soup and parsley, mix well.

Pour into greased deep baking dish. Top with bread crumbs and bake 20 to 30 minutes at 325 degrees. If it is too dry, before baking, add some juice from boiled cabbage. Serve with hot crusty bread. Serves 6.