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GREAT GRANDMA’S CABBAGE ROLLS




Source of Recipe


Lynnabeth on Mimi's


List of Ingredients





2 lbs. ground beef
1 lb. ground pork
1 cup rice, cooked
2 large onions, chopped
3 tsp. salt
1 tsp. ground black pepper
28 oz. tin tomatoes
8 full strips bacon, cooked (reserving grease)
4 tbsp. vinegar
1 large head cabbage



Recipe



COOK 1 cup raw rice and cool. Meanwhile chop 2 large onions. In a large bowl mix the rice and onions with the 2 lbs. ground beef, 1 lb. ground pork, half of the
28 oz. tin of tomatoes (cut up), 3 tsp. salt and 1 tsp. black pepper. BOIL a large pot of water. CUT out the hard core from the cabbage. BOIL the head of cabbage and peel off almost all of the leaves as they loosen. Set aside to drain and cool slightly. Put most of reserved, melted bacon grease into the bottom of a very large roasting pan, then a layer of leaves. PLACE tablespoons of the meat mixture onto one end of a leaf and roll half way, tuck in the sides and finish rolling. Continue filling and rolling up the leaves until the meat mixture is gone and pack tightly into the pan. FILL the rest of the can of tomatoes with water and pour over the cabbage rolls. SPRINKLE 4 tbsp. vinegar and rest of bacon grease over rolls. LAY cooked bacon strips on top of rolls and then put a layer or two of the unused leaves on top to cover so the cabbage rolls won’t burn when cooking. COOK at 325°F for 3 hours. They are even better the second day. (This sounds like a lot of work but once you get the hang of it it’s not really. Besides it makes a huge amount and they freeze well.)