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  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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