1 lb. uncooked ground beef
1 c. cooked rice
Salt
Pepper
1 head cabbage
1/2 lb. salt pork
2 onions
2 cans tomato soup

Mix ground meat and rice. Partially cook whole cabbage. Dice salt pork and fry until crisp in pan you're going to cook stuffed leaves in. Saute onion until brown. Remove; set aside. Remove whole leaves from cabbage and place a scoop of the meat and rice mixture in center of each; roll envelope style. Pack tightly in pan. Pour reserved salt pork mixture over the cabbage. Add the tomato soup and 2 soup cans of water. Cook over medium heat 1 hour.

HINTS: There are many different methods of cooking the cabbage to remove the leaves. Some people even find it easier to remove the leaves raw and then blanch them in boiling water. The microwave is another way. This recipe is excellent made with ground venison. You may use half ground pork and half beef or venison.

Onions and garlic may be added to the rice mixture as you like. This also cooks nicely in the oven. Cook 1 1/2 hours in covered casserole at 325 degrees. It is less likely to scorch in the oven. Some things are better reheated and this is one of them. Simply put in crock pot, oven or microwave.