Friday, May 09th 2008

Cabbage Rolls

1 head cabbage
1 lb. ground beef
1/2 lb. ground pork
16 oz. can tomato sauce
8 oz. can tomatoes
2 cups cooked rice
2 eggs
1 onion, finely chopped
2 tb. margarine
salt, pepper to taste

Remove core from cabbage. Scald cabbage in boiling water and remove leaves as they soften. Saute onions in margarine very lightly-do not brown. Combine with the meats, rice, eggs and seasonings. Mix well. Place 2 tb. of mixture in center of cabbage leaf and roll. Wrap in bacon strips and insert wooden toothpicks to hold together. Pour tomato sauce on rolls, then squeeze tomatoes from can and arrange on top of rolls. Simmer over low heat for 2 hours in heavy dutch oven.

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