Stuffed Cabbage Rolls

• 1 head cabbage (about 4 lb.)
• boiling salted water
• 1 onion, chopped
• 1 1/2 lb. ground beef
• 1/2 lb. sausage or if desired, 2 lb. beef
• 1 1/2 c. cooked rice
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 or 3 Tbsp. bacon fat
• 1 can Hunt's tomato sauce (medium size)

1. Remove core of cabbage.
2. Place it in a large kettle of boiling water. Cover and cook 3 minutes or until softened enough to pull off individual leaves. Cut thick center stem from each leaf. Place meat, rice, salt, onion and pepper in a bowl and mix thoroughly.
3. Place a heaping tablespoonful on each leaf.
4. Tuck sides over filling while rolling leaf around filling. Place a trivet in large Dutch oven.
5. Put in cabbage rolls.
6. Pour tomato sauce and 1 can of water over and simmer 1 1/2 hours.

cabbage, boiling salted water, onion, ground beef, sausage, rice, salt, pepper, bacon fat, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=567901 (may not work)