Ingredions:
2 lg Cabbage heads Boiling water 6 sl Bacon; chopped 1 lg Onion; chopped 1 cn Tomato soup (10 1/2 oz size) 2 Eggs 2 ts Salt 1/2 ts Pepper 1 ts Paprika 2 ts Worcestershire sauce 3/4 lb Ground beef 3/4 lb Ground pork 3/4 lb Ground ham 2/3 c Cooked rice.
Remove bruised leaves from cabbage and cut out center core. Pour boiling
water over cabbages to soften. Meanwhile, saut‚ bacon and onion until
bacon is done. Add half the tomato soup. Beat eggs and add salt, pepper,
paprika, Worcestershire sauce, ground beef, pork and ham. Add bacon
mixture and rice and mix thoroughly. Separate cabbage leaves and drain.
Place heaping tablespoon of stuffing at core end of each cabbage leaf and
roll carefully, tucking in ends. Place rolls in layers in Dutch oven or
heavy kettle. Chop small unused leaves and place over to. Pour remaining
soup and add enough water to cover rolls. Cover and simmer 2 to 2-1/2
hours.
water over cabbages to soften. Meanwhile, saut‚ bacon and onion until
bacon is done. Add half the tomato soup. Beat eggs and add salt, pepper,
paprika, Worcestershire sauce, ground beef, pork and ham. Add bacon
mixture and rice and mix thoroughly. Separate cabbage leaves and drain.
Place heaping tablespoon of stuffing at core end of each cabbage leaf and
roll carefully, tucking in ends. Place rolls in layers in Dutch oven or
heavy kettle. Chop small unused leaves and place over to. Pour remaining
soup and add enough water to cover rolls. Cover and simmer 2 to 2-1/2
hours.
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