1 lb. chicken
1/2 lb. stewing beef
1/2 lb. smoked ham or bacon
1/2 c. oil or shortening
2 lg. onions, sliced
1 tsp. red ground pepper
1/2 can tomato paste (3 oz.)
1 1/2 c. rice
6 c. water
1 1/2 lbs. cabbage, cut into wedges
Dash black pepper
Dash garlic salt or powder

Cut chicken, beef and ham or bacon into 1" to 2" chunks. Season with salt and black pepper to taste. Flour and fry in hot oil. Drain oil into Dutch oven or heavy bottomed pan. Saute sliced onions. Add meat and tomato paste and stir well. If chicken is tough, it may be added at this time. Add water and taste for seasoning. Cover pan, bring to boil and boil over low heat for 10 minutes. Add rice and chicken if you have not done so already. As soon as this mixture starts to boil, stir and reduce flame to lowest heat. Add cabbage wedges and cook until rice is loose and fluffy, not soggy. Stir often to prevent sticking. Serves 6.