Hungarian Cabbage Rolls

When I make these, I use halve ground round and half ground pork. I use shortening in place of the lard; although my husband would prefer the lard.

Cabbage Rolls (Hungarian)

1 1/2 pounds        Ground Pork 1     teaspoon      salt 1/2 teaspoon      pepper 1     teaspoon      paprika 2     tablespoons   lard 1/2 cup           onions -- finely chopped 1/2 cup           rice 1     head          cabbage 1     can           tomato soup (or 1/4 cup ketchup)

Cook the onion in lard until soft, then add paprika. Then combine the ground pork, salt, pepper and rice. Then pour the onion mixture over this and mix very well. Remove the core from the cabbage and steam until the leaves just wilt. Separate the leaves and remove the back rib from the cabbage with a knife. Then wrap meat mixture in cabbage and place in a pot. Pour tomato soup (I prefer the ketchup) over the rolls and add enough water to cover and some to spare. Boil for 45 to 60 minutes.

Enjoy.

Contributed by :
* World Recipes Y-Group