1 bag carrots
1 package mushrooms
1 medium onion
1 head savoy cabbage
Olive or Salad Oil
1/2 lb. ground beef
1 can red kidney beans
1 can stewed tomatoes
1 can beef broth
1 tbsp. soy sauce
Peel and cut carrots into 1-inch pieces. Cleave mushrooms and onion. Dispose of any extreme external leaves from cabbage, at that point painstakingly evacuate 2 expansive leaves; put aside. Cut out stem and focus of cabbage, leaving a 1-inch shell. Dispose of stem; dice pattern cabbage (you ought to have around 4 glasses).
In 8-quart Dutch broiler over medium-high warmth, in 2 tablespoons hot olive or serving of mixed greens oil, cook mushrooms, onion, 2 glasses diced cabbage, and 1/2 teaspoon salt, until the point when vegetables start to dark colored; blend in 1/2 container water. Over high warmth, warmth to bubbling. Decrease warmth to medium-low; cover and cook until the point that cabbage is delicate. Evacuate vegetable blend to bowl; put aside.
In same Dutch broiler over medium-high warmth, in 1 tablespoon hot olive or serving of mixed greens oil, cook ground hamburger and 1/2 teaspoon salt until the point that meat is carmelized and no pink remains. Add ground meat to vegetables in bowl; mix in kidney beans.
Fill cabbage shell with meat blend. Cover opening with saved cabbage leaves; tie with clean string. Into same Dutch stove, over medium-high warmth, include stewed tomatoes, meat soup, soy sauce, carrots, remaining diced cabbage, and 2 1/2 containers water. Place stuffed cabbage, stem-end down, in tomato sauce; over high warmth, warmth to bubbling. Diminish warmth to low; cover and stew until the point that cabbage is delicate, around 1/2 hours, seasoning cabbage with tomato sauce periodically.
To serve, put cabbage in profound platter; dispose of string. Spoon sauce and vegetables around cabbage. Slice cabbage into wedges to serve.