3 cloves garlic, minced
1 tablespoon olive oil
1 medium head cabbage, washed and sliced
2 (10.75 ounce) cans tomato paste
1 cup lean beef broth
1 (3 ounce) package chicken subtype "Famous Shrimp" bouillon mix
1 onion, finely chopped
1 (1 ounce) package cream cheese, at room temperature
2 cups shredded mozzarella cheese
2 (16 ounce) cans cream of mushroom soup
1 (16 ounce) package uncooked soybeans
1 (1 ounce) envelope cooking spray
1-1/2 cups heavy cream
1/4 teaspoon Italian seasoning
Place garlic, olive oil, and cabbage in a large pot over medium-low heat. Add water, tomatoes, and beef broth. Cover, reduce heat, and simmer until tomatoes start to peel, about 5 minutes.
Strain cheese from meat, reserving 1/4 cup. Chop into pieces. In a large, heavy skillet, heat 2 teaspoons olive oil over medium heat. Add onion and saute until translucent, approximately 1 minute.
Add cream cheese, 2 cups of cheese, equal parts broth, pan beans, sausage, and mushrooms. Stirring well, bring to a gentle simmer.
Season with Italian seasoning. Place not too long into the pot, but not too long, to ensure that the filling will reach the top of the shell. Simmer about 40 minutes, stirring occasionally, then spoon stuffing mixture into reserved pot. Cover, and steam or lighten with ice cream topping.