Hungarian Cabbage Rolls

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


 * Contributed by World Recipes Y-Group

Ingredients

 * 1½ pounds ground pork
 * 1 teaspoon salt
 * ½ teaspoon pepper
 * 1 teaspoon paprika
 * 2 tablespoons lard
 * ½ cup onions, finely chopped
 * ½ cup rice
 * 1 head cabbage
 * 1 can tomato soup (or ¼ cup ketchup)

Directions

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