FILLING
1 pound of ground round 1 small onion diced ½ cup uncooked rice, soaked for ½ hour in cold water 2 ounces tomato juice or tomato sauce thinned with water salt and pepper to taste
Mix all ingredients well.
For the cooking utensil, 1 onion sliced, 1 medium can of sauerkraut, 1 tablespoon shortening, brown sugar and 1 small can of tomato sauce.
Make the cabbage rolls, line bottom of pan with onion and cover with a layer of sauerkraut. Sprinkle with a little brown sugar, salt and shortening. Place a layer of rolls in the utensil and add some tomato sauce. Repeat this procedure, except shortening, until all the ingredients are used. Cover with water and cook covered over low heat for two hours. This is delicious after it has been frozen.
CABBAGE AND PORK CHOPS
8 lean pork chops 6 medium onions sliced paper thin 1 can tomato sauce, small 1 No. 2 can peeled tomatoes ¼ cup olive oil or butter ¼ teaspoon black pepper salt to taste 1 large cabbage (cut sauerkraut style)
Place in large deep pot the oil or butter. Add pork chops and brown lightly. Remove the chops from the pot and place them in a dish. Add the onions, sauté for 15 minutes in the hot oil stirring constantly. Add tomatoes and the sauce. Cook over slow fire for 1 hour, stirring every 10 minutes. Add salt, pepper and the lightly browned chops. Cook slowly for ½ hour. Add cabbage little at a time until all is used. Stir constantly. Cook until tender.
Serve hot with cornbread or hot biscuits. Serves 6 to 8 persons.