| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Hungarian | 1 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Ground Pork |
| 1 | ts | Salt |
| 1/2 | ts | Pepper |
| 1 | ts | Paprika |
| 2 | tb | Lard |
| 1/2 | c | Onions, finely chopped |
| 1/2 | c | Rice |
| 1 | Head cabbage | |
| 1 | cn | Tomato soup (or 1/4 cup ketchup) |
INSTRUCTIONS
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. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Marge McInnes <mcinnes@islandnet.com> on Jul 6, 1997
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