1 med. cabbage
2 c. half-cooked rice
2 lbs. hamburger
Salt and pepper to taste
2 tbsp. shortening
1 (#2 1/2) can tomatoes or tomato juice

Separate cabbage leaves; let stand in hot water until wilted; drain. Place 1 tablespoonful rice on each cabbage leaf. Season hamburger; place 1 tablespoon hamburger mixture on rice. Roll cabbage leaves; fasten each with a toothpick.

Arrange in a kettle with melted shortening. Add tomatoes; season to taste with salt and pepper. Cover tightly and cook slowly for 2 hours. Yield: 8 servings.