Cabbage has been a source of sustenance for the Jewish people for centuries, but it wasn't until 1973 that its true power came to light. At one point the interviewer, curious about how his subject has managed to survive for so long, asks him what foods he eats. I put the mushrooms and onions in the stuffing instead of the sauce, where it was in the original recipe, but you can do it however you prefer. Place cabbage back into boiling water until the next layer of leaves is pliable. Repeat until 16 cabbage leaves have been removed and reserve rest of cabbage for later.
Rinse leaves and pat dry.
Trim off the tough center rib of each leaf. In a large skillet, heat oil over medium heat. Add onions and mushrooms and saute until onions are soft and translucent, about 7 minutes. Remove to a plate. In the same skillet, cook ground meat until well-browned, about 12 minutes.