(STUFFED CABBAGE ROLLS)
From the Kitchen of Ann Rakszawski
Head of Cabbage
1 lb. Ground beef
� lb. Ground pork or veal
� c. rice (Uncle Ben�s regular)
1 egg
1 onion, chopped fine
2 T. butter
Salt and pepper
? c. milk
� c. brown sugar
2-3 slices bacon
2 small cans tomato soup
1 can water
Remove core from whole head of cabbage with sharp knife. Scald cabbage in boiling water. Remove a few leaves at a time as they wilt. Cool before using.
Wash rice in cold water and stir into 2 quarts of boiling salted water. Boil 10 minutes and strain. Rinse with cold water in colander.
Saute onion in butter until transparent. Combine with meat, egg, rice and seasonings; mix well.
Spread each leaf with meat, about � inch thick; fold the 2 opposite sides and roll, starting with one of the open ends.
Line baking dish with outside and inside cabbage leaves. Place cabbage rolls in baking dish, and cover with slices of bacon. Blend tomato soup with water and pour over cabbage rolls. Sprinkle with brown sugar and cover with heavy-duty foil. Bake 2 hours in a 300� oven. Baste from time to time.
Alternately, you can use a large pot to cook. Line a large pot with cabbage leaves before placing stuffed cabbage in pot. Simmer after coming to a boil and cook 2 hours. Watch closely and add more water or soup if necessary.
Recipe Note: Serve with ketchup and/or sour cream. Enjoy!