1 med. head green cabbage
3 tbsp. cooking fat or vegetable shortening
2 onion, finely chopped
Generous 1/2 c. dry bread crumbs
1 lb. mixed ground pork and beef
1 egg
Salt and pepper
2 bacon slices, finely diced
2 tbsp. all-purpose flour
Generous c. meat stock
1/3 c. tomato paste
Paprika
Generous 1/2 c. sour cream, if desired.

Clean cabbage, use sharp knife to remove main stem. Bring large saucepan of salted water to a boil. Plunge cabbage into boiling water. After 4 to 5 minutes, carefully remove outer leaves. Repeat 2 to 3 times or until all leaves have been removed.

In a small skillet, heat fat or oil. Add half the onion, saute until transparent.

In a medium bowl, combine bread crumbs, ground meat, egg, salt and pepper. Divide stuffing mixture into 8 portions. Take 2 cabbage leaves at a time, roll or pound gently to soften ribs. Place leaves, one inside the other. Spread 1 portion of stuffing over surface, stopping well short of edges.

Roll leaves up neatly into a little package. Repeat with remaining leaves and stuffing.

In large saucepan, saute bacon. Add cabbage rolls and remaining onion. Cook until onion is transparent. Dissolve flour in stock. Add to saucepan along with tomato paste, salt and pepper. Cover and cook 1 hour over low heat. Adjust seasoning, if necessary. Place on a warm serving dish.

Pour sauce over cabbage rolls. Sprinkle with paprika. Top with dollops of sour cream, if desired. Makes 8 cabbage rolls.