1 tablespoon vegetable oil
1 pound fresh, peeled and diced onion
1/4 teaspoon salt
2 pounds sliced carrots
3/4 cup white wine
6 pounds, cooked and diced cabbage
1 pound lean ground beef
1 medium onion, diced
1 small head cabbage, shredded
2 1/2 cups water
2 tablespoons vinegar
4 cups water
1 carrot, diced
2 cups sliced mushrooms
1 (16 ounce) can red wine, chilled
1 cup chicken broth
1 cup chopped fresh parsley
Heat oil in a large skillet over medium high heat. Set aside.
Meanwhile, heat the wine and carrot in a large nonstick pan over medium high heat. Add cabbage and brown lightly on all sides. Prepare the stuffing as directed on the package, but make a few changes; cube cabbage, and add water, vinegar, wine, carrots, mushrooms and red wine. Season with chicken broth, parsley and celery. Place on large baking sheet.
Bake for 45 minutes in the center of the oven, until cabbage is tender. Cool before cutting into slices.