With comments, and capital letters from Mom Soganich

2 SOFT CABBAGES- CUT OUT THE CORE AND BOIL WITH ABOUT A CUP OF VINEGAR IN THE WATER SO THAT THE CABBAGE IS WORKABLE AND DOESN’T DISINTEGRATE. I USUALLY BOIL IT ABOUT 20 MINUTES TO START AND THEN PEEL OFF THE CABBAGE LEAVES. IF THE HEAD IS LARGE THEN I NEED TO BOIL THE REST A LITTLE LONGER.

1 LB. PORK HAMBURG 1 LB. BEEF HAMBURG 1 LB. BACON 1 LB. RICE LONG GRAIN . 1 ONION CHOPPED

1.CUT BACON INTO SMALL PIECES. FRY IN FRYING PAN AND ADD THE ONIONS UNTIL THE BACON IS STILL SOFT BUT COOKED . DRAIN OFF THE BACON GREASE. (MEL LIKES TO LEAVE THE BACON GREASE BUT I DON’T)

2. PUT THE POUND OF LONG GRAIN RICE OR ABOUT 2 TO 3 CUPS OF UNCOOKED LONG GRAIN RICE IN A POT. ADD WATER TO COVER WITH AN INCH OR TWO OF WATER ABOVE THE RICE. BOIL FOR TWO MINUTES. LEAVE LIQUID IN THE RICE. THIS JUST STARTS THE RICE ABSORBING LIQUIDS.

3. ADD ALL INGREDIENTS EXCEPT THE CABBAGE IN A BOWL. THAT IS YOUR FILLING. YOU CAN ADD SALT AND PEPPER IF YOU LIKE.

4. PUT FILLING IN CABBAGE LEAVES AND ROLL AND TUCK IN THE ENDS OF THE CABBAGE. IF YOU HAVE AN ENAMEL ROASTER THEN PUT SOME CABBAGE PIECES ON THE BOTTOM SO THAT THE CABBAGE ROLLS DON’T BURN. I LIKE A HEAVY ALUMINUM OR STAINLESS STEEL ROASTER AS THEY DON’T BURN IN THEM. POUR TOMATO JUICE OVER CABBAGE ROLLS. ADD EQUAL AMOUNTS OF WATER. BAKE AT 325 FOR 2 TO 3 HOURS. ENJOY

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