Sarma II

Description
8 servings



Ingredients

 * 2 lg Cabbage heads
 * 6 sl Bacon; chopped
 * 1 lg Onion; chopped
 * 1 cn Tomato soup; divided
 * 2 ts Salt
 * 1/2 ts Pepper
 * 2   Eggs
 * 1 ts Paprika
 * 2 tb Worcestershire sauce
 * 3/4 lb Ground beef
 * 3/4 lb Ground pork
 * 3/4 lb Ground ham
 * 2/3 c Rice

Directions
Remove the imperfect leaves from the outside of the cabbage heads and cut out the center cores. Place the cabbage in the sink and pour over it boiling water. While the cabbage is softening, prepare the stuffing.

For stuffing: Saut‚ the chopped bacon and onion. Add half the tomato soup, salt and pepper.

In a large bowl beat 2 eggs. Add the paprika and Worcestershire sauce, then the ground meats. When thoroughly mixed, add bacon mixture and rice. When thoroughly mixed, separate cabbage leaves carefully and drain. Place heaping tablespoon of stuffing at the end of cabbage leaf and roll carefully; stuff ends in. Place rolls in layers in Dutch oven or heavy kettle. Chop small leaves and place on top. Pour remaining tomato soup over top and add enough water to cover rolls. Cook slowly for 2 to 2-1/2 hours.