1/2 pound ground pork

1/2 pound ground beef

1 large head of cabbage

Ham or beef bones (optional)

Juice of 2 lemons

1 bell pepper, chopped

2 pods garlic, minced

1 8-ounce can tomato sauce

Salt

Red pepper to taste

1 1/2 cups rice uncooked

2 tablespoons cinnamon

1 teaspoon Allspice

Butter, melted

Brown the meats. Mix meat with rice, salt and pepper, 1 tablespoon cinnamon, Allspice and butter in a large pot. Add garlic and bell pepper. Remove cabbage leaves and wilt in boiling water. Drain. Put 1 tablespoon dressing mix in each leaf, beginning at core end of leaf. Roll once and tuck each end and continue rolling so meat will not come out. Line bottom of large pot with the bones, layer cabbage rolls tightly together over the bones.

Make a sauce of 1 cup water, 1 tablespoon Allspice, can of tomato sauce, 2 tablespoons lemon juice and salt to taste. Pour over cabbage rolls and simmer on top of stove for 1 hour and 45 minutes. Serves 8 to 10.

Harriet Shea, New Iberia

2012 Cajun / Creole Cookbook