1 lb. ground beef
1/2 lb. ground pork (or sausage)
1/2 c. diced onion (microwave til soft)
1/2 c. rice (partially cooked 8-10 min., drain and rinse)
1 egg (optional - this makes filling firmer - I usually don't use)
3/4 tsp salt (or to taste)
1/2 tsp pepper (if not using sausage)
1 lg. or 2 small heads of cabbage
Cut core from cabbage(s) and either boil in pot of water or microwave
until outer leaves soften and can be removed. Trim down the thick
ridge on back of leaves to make it easier to roll up.
Mix all other ingredients lightly. Sprinkle cabbage leaf with a little salt
and fill with a good heaping tablespoon of filling (actually as much as
possible). Roll up starting at thick end, poking in the edges to seal
(use a toothpick if it wants to unroll, but Gramma could do hers with-
out the toothpick.)
Layer in a roasting pan or crockpot. Mix one can tomato soup with a
little water, 2 tbsp. vinegar and 1 tbsp. brown sugar. Pour over the
cabbage rolls and cook slowly 2-3 hours until tender.
(This is what Dad and I made for the 1st reunion - combining several
recipes we were given or read. Claudia)