STUFFED CABBAGE ROLLS AND RICE

Bev’s recipe

3/4 LB. GROUND BEEF

1/2 LB. GROUND PORK

1-1/2 TSP. SALT

1/2 TSP. PEPPER

1/2 CUP GRATED RAW ONION

1/2 CUP RAW RICE

1 HEAD SAVOY CABBAGE

1 28 OZ. CAN OF TOMATOES

1 28 OZ. CAN OF TOMATO SAUCE

1 PKG. ONION SOUP MIX

COMBINE FIRST SIX INGREDIENTS.

REMOVE CORE FROM CABBAGE AND PLACE IN BOILING WATER FOR A FEW MINUTES TO WILT LEAVES.

SHAPE MEAT AND RICE MIXTURE INTO LOOSE ROLLS.

WRAP EACH MEAT ROLL IN A CABBAGE LEAF.

FASTEN WITH A TOOTHPICK.

PLACE IN A BAKING DISH.

MASH CAN OF TOMATOES AND MIX WITH TOMATO SAUCE AND ONION SOUP MIX.

POUR OVER CABBAGE ROLLS.

COVER AND COOK IN A MODERATE OVEN 350 F. FOR   1-1/2 HOURS OR UNTIL RICE IS DONE.

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