Hungarian Stuffed Cabbage

• 1 lb. ground beef and pork, mixed
• 1/4 c. rice
• 1 whole egg
• 1 small garlic clove
• 1 small can whole tomatoes
• 1 heaping Tbsp. bacon grease
• 1 (2 lb.) head cabbage
• 1 medium can sauerkraut
• 1 small oxtail (optional)
• 2 c. tomato juice

1. Saute onion and garlic in bacon grease.
2. Wash rice.
3. Mix together the ground meat, ground pork, rice, egg, onion, garlic and salt and pepper to taste.
4. Remove core from cabbage; in a large pot of boiling water, cook head of cabbage until tender and leaves of cabbage come loose.
5. When cool, remove thick vein from back of cabbage leaves.
6. Place small amount of meat mixture in a cabbage leaf and roll.
7. Repeat, using all of the meat mixture and cabbage leaves.
8. Layer bottom of pan with sauerkraut, oxtail (if desired) and 1/2 can of tomatoes.
9. Add cabbage rolls and repeat layer of sauerkraut.
10. Add remaining 1/2 can of tomatoes.
11. Pour tomato juice over the cabbage rolls, then add enough water to the pot to cover the cabbage rolls.
12. Cover pot; simmer for 1 1/2 to 2 hours.
13. Makes about 10 medium stuffed cabbages.

ground beef, rice, egg, garlic, tomatoes, bacon grease, head cabbage, sauerkraut, oxtail, tomato juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=573540 (may not work)