Greek Cabbage Rolls

• 1 medium cabbage
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 tablespoons shortening
• 3/4 pound lean ground pork
• 1/4 pound ground chuck
• 1/4 cup regular rice, uncooked
• 4 cups boiling water
• 2 (8-ounce) cans tomato sauce
• 1 teaspoon salt
• 1/2 teaspoon pepper

1. Core and wash cabbage. Separate leaves, and cook in boiling water 3 minutes or until limp. Drain and set aside.
2. Saute onion and garlic in hot shortening in a large skillet until tender. Add meat and rice; cook until meat is browned, stirring to crumble.
3. Place 2 tablespoons meat mixture in center of each cabbage leaf; fold ends of leaves over, and fasten with wooden picks. Place in a Dutch oven. Add water, tomato sauce, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer 1 to 1 1/2 hours. Remove rolls to a serving platter; serve with sauce.

cabbage, onion, garlic, shortening, lean ground pork, ground chuck, regular rice, boiling water, tomato sauce, salt, pepper

Taken from www.myrecipes.com/recipe/greek-cabbage-rolls (may not work)