CABBAGE ROLLS

1 cabbage, large
1/2 lb ground beef
1/2 lb ground pork
1/2 cup rice, raw
2 (8 oz) cans tomato sauce
1/2 cup water
1/3 cup lemon juice
1 onion, chopped
2 eggs, beaten
1 (10 oz) can Rotel tomatoes
1 bell pepper chopped
salt and pepper to taste
Directions


Boil 3 quarts of water. Add cabbage and simmer 2 to 3 minutes until the leaves pull off. Drain cabbage and set aside.

For the stuffing, in a large bowl combine ground beef and pork, rice, onion, bell pepper, eggs, salt, pepper and 1/4 cup water. Mix with a fork until blended.

Put one large spoonful of mixture into each cabbage leaf and roll tightly. Place cabbage rolls next to one another in a baking dish.

To make the sauce, in a large bowl, combine tomato sauce, Rotel, lemon juice, 1/4 cup water, salt and pepper. Pour the sauce over cabbage rolls.

Cover the dish with aluminum foil and bake in a 350 degree oven for 1 hour.