Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Head cabbage 1 lg Can tomato juice
4 lb Pork cutlets or tenderloin, 1 md Onion, chopped
-uncooked -Salt pepper
1/2 lb Minute rice, cooked -Red pepper (powdered)
1 lb Bacon uncooked 1 lg Roasting pan

Cook rice. Cut core out of cabbage as far as you can. Place whole
head of cabbage in hot salted water until the outer leaves become
soft. Take out of water and set on a plate taking off leaves as they
soften, replacing cabbage in slowly boiling water until they are all
off. Cube the meat to about 1/2 inch squares. Line the bottom and
sides of roaster pan with uncooked bacon. Take 1 leaf of cabbage at
a time. Put a good tablespoon of rice in it; 4 to 5 cubes of meat; a
little onion and a dash of salt and pepper (optional). Roll up and
place in roaster. Do this to each leaf and place in roaster. Put all
leftover meat, onion and rice on top. Line top with bacon. Pour 1
can tomato juice and 1 can of water into roaster. Sprinkle red pepper
on top. Bake covered at 350 degrees for 3 hours. Serve with French
bread. Submitted By BARRY WEINSTEIN On 03-31-95

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