1/4 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 until fluffy. Remove cabbage leaves from head and place in boiling salted water. Cook until leaves are pliable, drain. Combine meat with 1 cup milk, salt, pepper and cooked rice. Mix thoroughly. Spoon meat mixture on each leaf.

Roll securely and fasten with toothpick. Brown in hot fat; sprinkle with brown sugar; add water. Cover and cook slowly about 2 hours. Thicken broth for gravy. Serves 6. I make in large iron skillet.