Greek Cabbage Rolls

 Greek cabbage rolls

1 medium cabbage

½ cup chopped onion

2 cloves garlic, minced

2 tablespoons shortening

¾ pound lean ground pork

¼ pound ground chuck

¼ cup regular rice. Uncooked

4 cups boiling water

2 (8 ounce) cans tomato sauce

1 teaspoon salt

½ teaspoon pepper

Core and wash cabbage. Separate leaves, and cook in boiling water for 3 minutes or until limp. Drain and set aside. 

Saute onion and garlic in hot shortening in a large skill until tender. Add meat and rice; cook until meat is browned, stirring to crumble. 

Place 2 tablespoon meat mixture in center of each cabbage leaf; fold ends of leaves over, and fasten with wooden picks. Place in a Dutch oven. Add water, tomato sauce, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 to 1½ hours. Remove rolls to a serving platter; serve with sauce. Yield: 8 servings