Hungarian Cabbage Rolls


Category: meat



1/2 pound ground beef
1/2 pound ground pork
2 tsp salt
1 tsp paprika
1/2 tsp black pepper
1/2 cup rice (washed)
1 egg
1 large onion, chopped
2 T bacon drippings
1 large head of cabbage
1 large can tomato sauce
(or 2 16 oz.)
1 clove garlic


Place cored cabbage in boiling water, holding under with a fork. Cut away leaves as they wilt and remove. Add egg, seasoning and washed rice to the meats. Mix well. When all the cabbage leaves are wilted, remove the thick vein. Place one tablespoon of meat mixture in each leaf. Fold edge over and roll up, tucking in other end firmly. Place layer of chopped cabbage on bottom of large pot. Cover with layer of rolls. Pour tomato sauce over rolls and add water to cover. Add garlic clove. Cook 325 degrees for two hour or until rice is tender. Pour tomato gravy over rolls before serving. From: Terri Wilson

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