1 head cabbage (2 lbs.)
1 lb. ground beef
1 tbsp. pre-cooked rice
2 tbsp. chopped onion
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
2 tbsp. bacon fat
1 lg. onion, minced
1/4 tbsp. paprika
1/2 tsp. salt
Dash pepper
1/2 c. cold water
2 (8 oz.) cans tomato sauce

Wash, core and cook whole cabbage in boiling water until barely tender. Separate about 8 large leaves from cabbage. Combine beef, rice, onion, salt, pepper and paprika. Place one spoonful of meat mixture on each cabbage leaf. Roll up, tucking in ends to make neat compact bundles.

To hot fat in Dutch oven, saute minced onions, salt, pepper and paprika about 10 minutes. Add hot water. Place cabbage rolls on top of onion. Top with tomato sauce. Cook over low heat about 2 hours.