Cabbage Balls

Grandma Olive Smith made these all the time when dad was growing up. This is mom's copy of the recipe with her notes.

1/2 pound ground beef

1/2 pound ground sausage

1 egg, beaten

1/2 cup uncooked rice

1/2 teaspoon salt

1/2 teaspoon pepper

2 heads cabbage

2 cans tomato soup, undiluted (or 4 cups tomato juice)

Mix meat, egg, rice, and seasoning and form in 1-inch balls (makes about 25)

Lightly boil cabbage until pliable (after cutting heads in halves and coring) about 2 minutes. Drain and separate enough leaves to cover meat. Use outer leaves first.

Roll each meat ball into a cabbage leaf and secure with a toothpick.

Put cabbage balls in dutch oven pan and cover with soup and 3 cups water. Simmer for at least 1 1/2 hours.

Notes:

I put remaining cabbage on top of balls/sauce and simmer also. Meat mixture can be doubled - freeze half for another meal.