Cabbage Rolls

• 1 large head cabbage
• 1 large can tomato juice
• 1 1/2 lb. hamburg
• 1 c. rice, par-boiled
• salt and pepper to taste
• 1 medium onion, chopped
• 1/4 lb. or about 4 Tbsp. chopped salt pork
• 1 stalk celery, chopped
• 1 Tbsp. parsley
• 1 green pepper, chopped (if desired)
• 1 can tomato sauce

1. Remove the core from the cabbage by cutting around it with a sharp knife. Cover cabbage with water and boil until leaves fall apart. Take the leaves out of water as they fall apart. Cool. Fry salt pork slowly. After melted, add onion and fry until done. Combine meat, rice, onion mixture, parsley, green pepper and tomato sauce and mix thoroughly. Place a spoonful of filling on each leaf and roll lightly. Cover the bottom of Dutch oven or roasting pan with some of the cabbage leaves. Arrange the cabbage rolls in layers in pan. Pour the tomato juice over the cabbage rolls and bake in moderate oven (350u0b0) for 1 1/2 to 2 hours.

head cabbage, tomato juice, hamburg, rice, salt, onion, salt pork, celery, parsley, green pepper, tomato sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=129831 (may not work)