Stuffed Cabbage

• 1 head white cabbage
• 1 medium diced onion
• 1/4 pt. sour cream
• 1 Tbsp. rice
• 1 lb. minced beef or pork
• 1 oz. bacon fat
• 2 rashers streaky bacon
• salt and pepper to taste

1. Wash cabbage.
2. Choose 8 large leaves.
3. Scald these in boiling water to soften and leave to drain.
4. Prepare the stuffings by frying onion until golden.
5. Add rice, stir and add 4 tablespoons water.
6. Bring to boil and cover.
7. Cook slowly until tender; 15 to 20 minutes.
8. Add meat and bacon, stir until browned.
9. Meanwhile, shred rest of cabbage finely and boil rapidly 10 minutes.
10. Drain and keep hot.
11. Place a portion of rice and meat on each cabbage leaf and roll tightly.
12. Tie with cotton strings or toothpick. Place rolls in baking dish.
13. Make a thickening from fat and flour in a frying pan; add shredded cabbage with cream.
14. Pour over stuffed leaves and bake in warm oven 30 to 40 minutes.

white cabbage, onion, sour cream, rice, beef, bacon fat, rashers, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=190060 (may not work)