Hungarian Stuffed Cabbage Rolls

• 3/4 lb. ground beef
• 3/4 lb. ground pork
• 2 tsp. salt
• 1 tsp. paprika
• 1/2 tsp. black pepper
• 3/4 lb. rice, washed well
• 1 large onion, minced
• 3 Tbsp. shortening
• 1 large head cabbage
• 1 large can tomato sauce
• 1 c. ketchup

1. Core cabbage and place in enough boiling salted water to cover. With a fork in one hand and a knife in the other, keep cutting off the leaves as they become wilted; drain. Trim thick center veins of each cabbage leaf. Brown onion in shortening. Add to meat, seasonings and rice. Mix well. Place a tablespoon of filling onto each cabbage leaf and roll; tuck in edges. Place in pot and cover 2/3 full with water. Add tomato sauce and ketchup. Cover and cook slowly for about 1 1/2 hours until rice is tender. Serves 6 to 8 people.

ground beef, ground pork, salt, paprika, black pepper, rice, onion, shortening, head cabbage, tomato sauce, ketchup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68170 (may not work)