1 med. size head cabbage
Water
Salt (1 tsp. salt for each qt. water)
1 lb. lean ground beef
1 lb. lean pork, ground
1 c. cooked rice
1 tsp. salt
Dash of pepper
Dash of sugar
Butter or vegetable oil for browning

Remove wilted cabbage leaves. Cut out the core. Place in boiling salted water to cover. (Some cooks add 3 teaspoons vinegar to water, which makes the leaves elastic.) Cook until leaves are soft enough to separate, approximately 5 minutes. Loose good sized leaves from heat, and cut off heavy center vein from these.

Mix beef and pork together. Mix meat with rice and spices and place about 2 tablespoons of mixture on each leaf; roll up and fasten with toothpicks or strings. Place bundles in skillet in which butter or other fat has been melted and brown carefully on both sides. Add a little water or bouillon and let simmer at least 1 hour, or after browning, place in baking dish and bake at 350 degrees for approximately 1 hour. Serves 6.