1 head cabbage
1 lb. ground beef
1 tbsp. rice, pre-cooked
2 tbsp. onion, chopped
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
2 tbsp. bacon drippings
1 lg. onion, minced
1/4 tsp. paprika
1/2 tsp. salt
Dash pepper
1/2 c. hot water
2 (8 oz.) cans tomato sauce

Wash, core and cook whole cabbage in boiling water until barely tender. Separate about 10 large leaves from cabbage. Combine beef, rice, onion, salt, pepper and paprika. Place 1 spoonful of meat mixture on each cabbage leaf; roll up, tucking in ends to make neat, compact rolls. In hot fat, in Dutch oven, saute minced onion, salt, pepper and paprika for about 10 minutes. Add hot water; place cabbage rolls on top of onion. Top with tomato sauce. Cook over low heat for about 2 hours.