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.