Fry in 2 tablespoons of bacon drippings: 1 med. onion, chopped 3 tbsp. green pepper, finely chopped 3 tbsp. parsley, finely chopped

Add: 1/2 c. of soda cracker crumbs Cream (or milk) to moisten

Sauce: 1/2 soup can of water

Separate steamed cabbage leaves. Put a spoonful of the meat mixture on each large cabbage leaf. Fold and roll into a bundle. If desired each bundle may be tied with the stem of a green onion.

Layer the bundles carefully in a dutch oven. Mix together the consomme and 1/2 soup can of water and pour over all. If desired the heart of the cabbage can be chopped over the top. Cover tightly and simmer slowly for 2 hours.