2 1/2 - 3 lbs. fresh pork butt (ask butcher to remove fat & grind coarse)
2 med. onions, diced & browned in crisco until golden brown, add 2 tsp. paprika
2 c. rice (1 lb.), long grain rice
2 or 3 heads cabbage
16 oz. can tomato sauce

Wash rice and drain well, add cooked onions, salt and pepper to taste and uncooked pork. Mix well. Parboil and core cabbage to loosen leaves; rinse in cold water. Roll meat and rice mixture into cabbage rolls, tuck in ends. Dice left over cabbage and place in bottom of large pot. Place cabbage rolls over diced cabbage. Pour 16 ounce can tomato sauce over cabbage and 2 cans water. Simmer on low for about 1 hour. Makes 50 cabbage rolls.