1/2 c. rice
1 1/4 c. milk
1 lg. head cabbage
1 lb. ground beef
1/4 lb. ground pork
1 c. milk
2 tsp. salt
1/4 tsp. pepper
2 tbsp. brown sugar
1/2 c. hot water

Cook rice in 1 1/4 cups milk over low heat until fluffy. Remove cabbage leaves from head and immerse in boiling, salted water; cook until partially translucent and pliable: drain.

Combine meats with 1 cup milk, salt, pepper and rice; mix thoroughly. Spoon meat mixture on each leaf; roll and tie.

Brown rolls in hot fat; sprinkle with brown sugar; add water; cover and cook slowly about 2 hours. Thicken broth for gravy. Makes 6 servings.