1 head cabbage
3/4 c. dried rice
1 1/2 c. water
1/2 c. mushrooms
1 onion
1 green pepper
2 tbsp. oil
Salt & pepper
1 tsp. paprika
1 clove garlic
1 tbsp. Worcestershire sauce
1 c. tomato soup

Parboil cabbage, separate leaves. Boil rice until it absorbs water. Saute chopped onion and green pepper in oil. Add to rice. Fry mushrooms in same oil and add to rice along with paprika, garlic (chopped), Worcestershire sauce and half can of tomato soup, salt and pepper.

Place tablespoons of mixture in center of cabbage leaf, roll and tuck in sides. Place rolls in casserole over diced vegetables - 3 stalks celery, 1 small onion, 2 carrots. May add 1 can well washed sauerkraut. Add hot water to half fill the pot. Cover. Bake at 350 degrees for 30 minutes.

Brown 2 tablespoons flour in oil used for mushrooms and more oil if needed, half can tomato soup, 2 tablespoons ketchup, half can water. Cook until thickened. Pour over rolls and bake 1 hour longer.

I have found these two variations: Leftover rolls are delicious reheated with tomato sauce (small amount) and served in Syrian bread (round flat loaves) like a sandwich. Also, if you have quite a bit of liquid left and the vegetables on the bottom of the pot, add about 1/4 cup or less of barley. Simmer about 1 hour making sure to add enough water so it isn't too thick. Season to taste. Makes a hearty soup for lunch.