1 lg. head cabbage
2 lb. ground round
1 egg
1 c. rice
1 inch salt pork
Salt and pepper to taste

Parboil the cabbage in vinegar water (1/2 cup vinegar) for 15 minutes. Parboil the rice until water boils out. Add the ground round to rice. Add the diced salt pork (real fine). Add eggs, salt, and pepper. Cut the core of cabbage and remove each leaf. Cut the back rind off close to leaf. Fill each leaf with filling, according to the size of leaf. Roll and place in roaster loosely. When finished, add 1 can of tomato (large) and enough water form the vinegar water to cover the rolls.

Bake at 375 degrees for 2 hours. Serve with salad and pickled beets.