"We always made these at harvest time when the neighbors got together and filled silo. This is how I learned to make them from my grandmother."
1 1/2 lbs
salt and pepper
Brown ground beef and onion. Salt and pepper to taste. Drain grease. Stir together rice and browned ground beef and set aside.
Bring a large kettle of water to a boil and remove from heat.
Carefully remove 16 leaves from the head of cabbage and put leaves in the water and let set until wilted.
Remove a leaf from the water with tongs, take a good sized tablespoon of the hamburger-rice mixture into the leaf and wrap leaf around the burger mixture. May need to secure with a toothpick to keep closed.
Place in a greased 9x13 pan.
Repeat with remaining leaves and burger mixture.
When you have used all the mixture, pour tomato juice and water over top of cabbage rolls.
Cover and bake for an hour at 325.
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Pigs in Blankets (German Cabbage Rolls) (cont.)