Hungarian Stuffed Cabbage Rolls

From my collection of handwritten recipes 1960's.

• Ready In: 1 hr 45 mins
• Serves: 4-6
• Yields: 8-10 cabbage rolls

Ingredients

• 1⁄2 lb ground beef
• 1⁄2 lb ground pork
• 1  teaspoon salt
• 1⁄4 teaspoon thyme
• 1  dash pepper
• 1  cup cooked rice
• 2  large onions, chopped
• 1  egg
• 8 -10  outer leaves cabbage
• 1  cup tomato juice
• 1  tablespoon  meat, paste (or bouillon powder or 3 bouillon cubes)
• 1  tablespoon shortening
• 2  tablespoons  chopped parsley
• 1 1⁄2 tablespoons flour

Directions

1. Mix beef and pork. Season with 1/2 teaspoons salt, thyme,and pepper. Add the rice, 1 chopped onion and beaten egg. Mix well. Shape into 8-10 small rolls. Parboil cabbage leaves 5 minutes. Wrap each roll in a cabbage leaf and tie securely with string. Put in a skillet with tomato juice, 1 cup water, and meat paste (bouillon). Add shortening, the other onion, parsley and about 1/2 teaspoons salt. Cover and simmer 1 hour. Turn rolls occasionally. Season to taste, then thicken sauce slightly with flour blended smooth to thin paste with cold water. Remove strings. Serve rolls with gravy poured on them.