Creole Cabbage Rolls (2 servings)

12-14 cabbage leaves
1/2 lb. ground meat
3 T. bacon or sausage drippings
1 small onion chopped fine
2 T. well beaten egg
1 clove garlic, finely minced
1 t. salt and 1 t. cayenne pepper
3/4 cup cooked rice

Cook onion and garlic in bacon grease until tender In a large bowl, thoroughly
mix meat, rice, egg, salt, pepper and cooked onion. Place about 1 T. of the
mixture in the soft end of cabbage, ending with the large end of the leaf.

Continue until all are rolled. In a saucepan with tight fitting lid, place a pan rack,
crumble foil or pieces of cabbage on bottom and add water.
Place cabbage rolls "HARD" end down

1 cup canned whole tomatoes and juice
1 cup water
1 t. salt and 1/2 t. cayenne pepper
1 t. sugar and juice from 1/2 lemon
Combine tomatoes, salt, sugar, and pepper. Pour over cabbage
squeeze lemon over all. Skin may be used. Cover with a tight fitting
lid. Cook 15 minutes, then reduce heat to low. Cook 45 minutes more.

For a different taste treat, cook the cabbage rolls without the
tomatoes. Add 1-1/2 cups water and lemon juice, a few mint
leaves and salt. Make your favorite tomato sauce and spread
over them when served. Make an extra recipe-----
They freeze deliciously


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