Real Vermont Cooking

Makes 2 Servings INGREDIENTS 12 or 14 cabbage leaves, cut large ones in half along thick ridge 3 tablespoons bacon grease or sausage drippings 1 clove garlic, finely minced 1 small onion, finely chopped 1/2 pound ground beef 3/4 cup cooked rice 1/2 of a well beaten egg 1 teaspoon salt 1/2 teaspoon red pepper Directions: 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 tablespoon of the mixture in soft end of the cabbage, ending with the large end of the leaf. continue until all are rolled. In a saucepan that has a tight fitting lid, place a pan rack, crumbled foil, or pieces of cabbage on bottom and add water. Place cabbage rolls hard end down. CREOLE SAUCE 1 cup canned whole tomatoes and juice 1 teaspoon salt 1/2 teaspoon red pepper 1 teaspoon sugar 1/2 lemon (for juice) 1 cup water Combine tomatoes, salt, sugar and pepper. Pour over cabbage. Squeeze lemon over all. Cover with a tight fitting lid. Cook 15 minutes, then reduce heat to low. Cook 45 minutes longer.