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  • 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


  1. Separate cabbage leaves. Let stand in hot water until wilted; drain.
  2. Place 1 tablespoonful rice on each cabbage leaf.
  3. Season ground beef; place 1 tablespoon ground beef mixture on rice. Roll the cabbage leaves; fasten each with a wooden pick.
  4. Arrange in a kettle with melted shortening; add tomatoes.
  5. Season to taste with salt and pepper.
  6. Cover tightly and cook slowly for 2 hours.


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