Stuffed Cabbage

• 1 large head cabbage
• 2 1/2 lb. ground beef and pork combined
• 1 1/2 c. cooked rice
• 1/4 lb. salt pork
• 1 onion, diced
• 1 to 2 cans tomato soup

1. Cut core out of cabbage.
2. Place core-side down into large pot of boiling, slightly salted water until leaves loosen.
3. Remove to rack for cooling.
4. Meanwhile, dice salt pork and saute until crisp. Add diced onion and saute for a few minutes.
5. Add to rice and meat mixture, salt and pepper to taste and mix with fork gently, but well.
6. Place heaping tablespoonful of mixture in a cabbage leaf, fold sides and roll over leaf to completely encase mixture.
7. Line roasting pan with cabbage leaves or a little tomato soup.
8. Place stuffed cabbages in covered pan.
9. Bake on medium temperature for about 1 hour; add more tomato soup and bake for another hour until done.
10. Canned, chopped tomatoes may be used.
11. Yields 35 to 40.

head cabbage, ground beef, rice, salt pork, onion, tomato soup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=277570 (may not work)