1 medium cabbage
2 cups half-cooked rice
2 pounds ground beef
Salt and pepper, to taste
2 tablespoons shortening
1 (No. 2 1/2) can tomatoes or tomato juice
Separate cabbage leaves. Let stand in hot water until wilted; drain.
Place 1 tablespoonful rice on each cabbage leaf.
Season ground beef; place 1 tablespoon ground beef mixture on rice. Roll the cabbage leaves; fasten each with a wooden pick.
Arrange in a kettle with melted shortening; add tomatoes.
Season to taste with salt and pepper.
Cover tightly and cook slowly for 2 hours.