Halubki Polish Stuffed Cabbage

• 1/2 lb. beef, chopped and 1/2 lb. pork, chopped (or use all ground beef, if desired)
• 2 tsp. salt
• 1 tsp. black pepper
• 1 small can sauerkraut (optional)
• 1 large onion, minced
• 5 tsp. shortening
• beef bouillon water
• 3 lb. cabbage
• 1 small can tomatoes
• 1/2 lb. rice (well washed and cooked first)

1. Core cabbage and place in enough water to cover.
2. With fork in one hand and knife in the other, keep cutting off the leaves as they become wilted.
3. Drain.
4. Trim the center vein of each leaf. Brown onion in butter or whatever is your best shortening.
5. Add meat, seasonings and rice.
6. Mix well.
7. Place in pot and cover 2/3 with water.
8. Arrange sauerkraut on top.
9. Add tomato juice.
10. Cover and cook slowly about 1 1/2 hours.

beef, salt, black pepper, sauerkraut, onion, shortening, beef bouillon water, cabbage, tomatoes, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=580754 (may not work)