Usually around Christmas I turn to rib roast for dinner. This year I'm
thinking of making Stuffed Cabbage Rolls. This is a recipe my mother
used to make from time to time when we were kids and I've always loved
it. Mom called them "Hungarian Stuffed Cabbage Rolls"; I have no idea
if there is anything "Hungarian" about this.

First you need to boil a green cabbage and set aside 8 large leaves for
stuffing. Let them cool so they don't tear easily when handling.

The Stuffing:

1 c. cooked long grain rice
1/2 lb. ground round
1/2 lb. ground pork
1/2 tsp. salt
1/4 tsp. pepper
1 c. minced onion
1 large egg, beaten

Combine all the stuffing ingredients and divide into 8 equal portions.
Wrap each portion in a cabbage leaf and secure with toothpicks.

The Sauce:

1 can condensed tomato soup (paying attention, Gary? LOL)
1 cup water
1 c. chopped onion
4 TBS. sour cream

Whisk ingredients together until smooth.

Place the cabbage rolls in a deep pot and pour the sauce over. Bring to
a simmer over medium heat and cook, covered, turning the cabbage rolls
occasionally, 1 hour.

NOTE: You could use tomato juice in lieu of the condensed soup and water
and add the sour cream and onion and achieve the same result. It is not
intended to be a thick tomato sauce like you'd use with pasta.

Jill