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1
Bring a large pot of water to boil.
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2
Immerse cabbage in the boiling water, boil for 3 to 5 minutes.
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3
Drain well.
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4
Remove the 10 largest leaves and cabbage and set aside.
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5
Reserve enough cabbage leaves to line the bottom of a large saucepan.
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6
Bring the 2 1/4 cups of water to a boil.
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7
Add rice and return water to a boil.
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8
Reduce heat to a simmer, cover rice and let cook until tender.
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9
Let rice cool.
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10
In a large skillet, brown the onion in the 3 tablespoons of butter or margarine.
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11
In a medium-sized mixing bowl, combine rice, onion, and raw pork.
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12
Season with salt and pepper.
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13
Divide the filling into 10 parts and spread evenly onto the 10 large cabbage leaves.
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14
Roll firmly, tucking the edges inside.
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15
Arrange a layer of the reserved cabbage leaves on the bottom of a saucepan and place the cabbage rolls over them.
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16
Place the mushrooms in the saucepan with the cabbage rolls.
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17
Add 1/4 cup boiling water to the saucepan, sprinkle with salt and let the cabbage rolls simmer over a medium heat until tender, approximately 30 minutes.
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18
If the water boils off, add more water while cooking.
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19
When the stuffed cabbage is tender, prepare the sauce.
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20
In a skillet, melt remaining butter or margarine and brown flour over a low heat.
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21
Dilute the roux with the remaining cabbage stock from the cabbage roll saucepan.
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22
Bring this mixture to a boil.
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23
Season with tomato paste.
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24
Pour the sauce over the stuffed cabbage immediately before serving.
