Nonna K.

2 Cabbages, 2 small heads 1/2 Cup Rice, any type 2 Tbsp. Olive Oil 1 Onion, large, chopped 1 Lb. Ground Beef 1 Lb. Ground Pork 1/4 Cup Chopped Parsley 2 Carrots, Grated 2 tsp. Salt 1/2 tsp. Pepper 2-3 Bay Leaf. Freeze the cabbages  and removed from freezer a few hours before starting to cook. Cook the rice in plenty of water for about 5 minutes, it will finish cooking inside the cabbages. Drain and let it cool. Mix the onion, ground beef and pork, parsley, carrots, Salt and Pepper.   Preheat the oven to 350 degrees. Place the head of the cabbage on a cutting board and cut off the bottoms, Separating the leaves and cutting off the rib  For the Sauce: 1 Tbsp Olive oil 3 Tbsp butter 1 small onion 1 large carrot, julienned or grated 2 cups store-bought marinara or homemade  Marinara Sauce 3 cups hot water For the sauce, finely dice the onion. Heat a  large pot  over medium/high heat and add 1 Tbsp oil and 3 Tbsp butter. Add diced onion and sauté 5 minutes, stirring occassionally or until s

8 Crepes 1 Can (10 3/4 Ox.) Condensed cream of mushroom Soup 2 Cups diced cooked Chicken 1 Can water chestnut, drained and sliced 1/4 Cup chicken broth Dash Worcestershire  Dash S & P 1/2 Cup Parmesan Cheese, grated. Lightly greased a shallow baking dish, In a medium saucepan, combine the condensed soup, chicken, water chestnuts, chicken broth, Worcestershire, S& P, heat through. Fill the center of each crepe with 1/3 cup of the chicken mixture.   Fold two sides of the crepe over the chicken mixture and arrange them in the baking dish. Sprinkle the crepes with the Parmesan Cheese. Bake in the pre-heated oven for 10-15 minutes.