Cabbage Rolls Recipe

In Bunbury, where I grew up, there was a row of houses along the estury where the local greek fishermen lived. Our dad used to go out with them when he was a young man and so he loved to take us to their homes to watch them bring the catch in. I am sure that is where I got my love of fishing and boating. There is nothing better than going out in a boat on the ocean, to fish or just enjoy the peace and serenity of being on the water.
This recipe was given to my mum by the mother of one of those greek fishermen. She didn't speak any english but let my mum watch how she made this recipe so mum could write it down to make if for us when we got home. I can still remember the delightful aromas that use to always be coming out of that kitchen, whenever we went there.
This is a very economical recipe and one that not only the adults, but also the kids will enjoy.

INGREDIENTS:

1 cabbage
500g mince steak
1 can tomato soup (Use a good one)
2 heaped tablespoons uncooked rice
1 large brown onion - chopped
couple good pinches dried mixed herbs
1 tablespoon olive oil
sea salt and cracked black pepper to taste
water

METHOD:

Remove the stem from the cabbage. In a large stockpot place the whole cabbage in and cover with boiling water with some salt. Cook on top of stove until about half cooked. Cabbage must be soft enough to roll up without splitting.
While the cabbage is cooking, do the filling.
In a large frypan or wok, add a little olive oil and gently cook onions for several minutes.
Add the mince steak and cook through for several more minutes.
Add the uncooked rice, dried herbs, tomato soup and salt and pepper and simmer for about 5 minutes.
When cabbage is cooled just enough to handle, remove leaves, one at a time and place a tablespoon of meat mixture on an edge of the leaf then roll up into a parcel. Make sure the sides are well tucked in or else it will spill out when cooking.
In a large saucepan, arrange rolls in layers until you have used up all the cabbage.
Cover the rolls with any mixture left over and then add enough water to just cover.
Cook on top of stove until a lot of the liquid has been absorbed and rice is completely cooked through.
Serve with a lovely greek salad or some coloured vegetables.