1 lb. short ribs
2 med. heads cabbage
3-4 eggs
1 to 1 1/2 c. rice
1 lg. onion, diced
Salt and pepper to taste
1 tsp. paprika
3 lbs. meat, your may use 1/2 beef and 1/2 pork or all beef, or some ham mixed with beef, all ground
2-3 qts. tomatoes or you can use tomato juice

Put a pot of water to boil, cut the core from the cabbage and place the cabbage in the boiling water to separate and soften the leaves and remove each layer as the cabbage soften. We like a lot of rice, so you may start with half the rice, onion, allspice and mix that all into the ground meat mixture you have chosen.

Lay the short ribs on the bottom of a large pot and begin to roll your cabbage. Take a leaf and if the rib is thick, trim it down. Place some meat and rice mixture at the end, and begin rolling. If the ends are too long, trim them off and tuck them in. Lay the rolls over the short ribs in layer until you use up the cabbage and meat. Take the little hearts of cabbage and chop them up and spread throughout the roll layers.

Cover the cabbage rolls with the tomatoes. Put on to cook and let cook for about 3 hours and check to see if the rice is done. This is a large recipe because it is good for company or to freeze some for another time.

VARIATIONS: Tomato sauce can be used. Adjust rice to taste.

Some Hungarians like sauerkraut drained placed on the top of the cabbage rolls. You may want to stuff a couple of green pepper to vary taste. Kolbasz may be used instead of short ribs.