Hungarian Stuffed Cabbage Rolls

• 1/2 lb ground beef
• 1/2 lb ground pork
• 1 teaspoon salt
• 1/4 teaspoon thyme
• 1 dash pepper
• 1 cup cooked rice
• 2 large onions, chopped
• 1 egg
• 8 -10 outer leaves cabbage
• 1 cup tomato juice
• 1 tablespoon meat, paste (or bouillon powder or 3 bouillon cubes)
• 1 tablespoon shortening
• 2 tablespoons chopped parsley
• 1 1/2 tablespoons flour

1. Mix beef and pork. Season with 1/2 teaspoons salt, thyme,and pepper. Add the rice, 1 chopped onion and beaten egg. Mix well. Shape into 8-10 small rolls. Parboil cabbage leaves 5 minutes. Wrap each roll in a cabbage leaf and tie securely with string. Put in a skillet with tomato juice, 1 cup water, and meat paste (bouillon). Add shortening, the other onion, parsley and about 1/2 teaspoons salt. Cover and simmer 1 hour. Turn rolls occasionally. Season to taste, then thicken sauce slightly with flour blended smooth to thin paste with cold water. Remove strings. Serve rolls with gravy poured on them.

ground beef, ground pork, salt, thyme, pepper, rice, onions, egg, outer, tomato juice, meat, shortening, parsley, flour

Taken from www.food.com/recipe/hungarian-stuffed-cabbage-rolls-409082 (may not work)