<http://schema.org/recipeInstructions>
" Peel and cut carrots into 1-inch chunks. Chop mushrooms and onion. Discard any tough outer leaves from cabbage, then carefully remove 2 large leaves; set aside. Cut out stem and center of cabbage, leaving a 1-inch shell. Discard stem; dice cutout cabbage (you should have about 4 cups). In 8-quart Dutch oven over medium-high heat, in 2 tablespoons hot olive or salad oil, cook mushrooms, onion, 2 cups diced cabbage, and 1/2 teaspoon salt, until vegetables begin to brown; stir in 1/2 cup water. Over high heat, heat to boiling. Reduce heat to medium-low; cover and cook until cabbage is tender. Remove vegetable mixture to bowl; set aside. In same Dutch oven over medium-high heat, in 1 tablespoon hot olive or salad oil, cook ground beef and 1/2 teaspoon salt until meat is browned and no pink remains. Add ground beef to vegetables in bowl; stir in kidney beans. Fill cabbage shell with beef mixture. Cover opening with reserved cabbage leaves; tie with clean string. Into same Dutch oven, over medium-high heat, add stewed tomatoes, beef broth, soy sauce, carrots, remaining diced cabbage, and 2 1/2 cups water. Place stuffed cabbage, stem-end down, in tomato sauce; over high heat, heat to boiling. Reduce heat to low; cover and simmer until cabbage is tender, about 1 1/2 hours, basting cabbage with tomato sauce occasionally. To serve, place cabbage in deep platter; discard string. Spoon sauce and vegetables around cabbage. Cut cabbage into wedges to serve."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4405/whole-stuffed-cabbage-1477/>