Polish Mushroom Stuffed Cabbage

Method

1. Blanch the cabbage leaves in boiling water for 3 minutes to soften them.
2. In a pan, heat the olive oil and sauté the onion and garlic until translucent.
3. Add the mushrooms and marjoram, cooking until the mushrooms release their moisture.
4. Season with salt and pepper.
5. Lay the cabbage leaves flat and spoon the mushroom mixture onto each.
6. Roll the leaves tightly and place them in a pot.
7. Pour the beef broth over the rolled cabbage.
8. Cover and simmer for 45 minutes.
9. Serve hot.