HOLUBKE (Slovak Cabbage Rolls)

HOLUBKE (Slovak Cabbage Rolls)

1 pound hamburger, braised
1 cup raw rice, washed, drained
½ cup onions
1 tablespoon salt
½ teaspoon black pepper
1 medium cabbage
1 small can kraut

Prepare cabbage leaves by removing core. Have a kettle of boiling water ready to set the head of cabbage in. With 2 forks, peel leaves off when soft and pliable and remove to cool. Sauté onions in about 3 tablespoons of bacon grease until nicely browned. Mix together with braised meat and remaining ingredients, grease and all. Fill each leaf with about 1 tablespoon of mixture and roll beginning from core end. Stuff ends in. Wash sauerkraut in water and squeeze dry, putting half of kraut in bottom of kettle and place cabbage rolls on top of one another. Cover with remaining kraut and cut up remaining cabbage. Cover all with water, barely cover kraut. Cook, when it begins to boil add about 3 tablespoons of catsup for flavor and color. Cover with lid and cook on low fire about 1 hour and 15 minutes.