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Stuffed Cabbage

2 large onions, chopped fine
2/3 cup shortening
3/4 cup rice
1 teaspoon paprika
2 tablespoons tomato juice
1 teaspoon mint leaves
1 pound pork, ground
1/2 pound veal, ground
3 pound cabbage
1 1/2 teaspoons salt
2 rashers bacon
1 large can tomato juice

Fry onions in shortening until light brown. Add rice, paprika,
tomato juice, and mint to the above and fry until slightly yellow.
Mix ground pork and veal together thoroughly and mix in with the
above, adding salt and pepper to taste. Core the washed cabbage
and put in a large pan with an inch of two of water and the salt,
put lid on and simmer for about 10 minutes.

Separate the blanched leaves cut out the thick vein in the cabbage.
Put a good tablespoon of meat mixture on leaf and roll up, bringing
sides over, then rolling. Fasten with a toothpick. Do the same
with the remainder of the meat. Line bottom of pan with with the
smaller pieces of cabbage and lay the cabbage rolls on top. Laying
a couple slices of bacon on the very top. Pour the contents of a
large can of tomato juice over the cabbage rolls and simmer several
hours. Making sure it does not cook dry, adding water as needed.


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