Creole Cabbage Rolls
(2 servings)

12-14 cabbage leaves, may cut large ones in half along thick ridge
1/2 lb. ground meat
3 T. bacon or sausage drippings
1 small onion chopped fine
2 T. well beaten egg
1 clove garlic, finely minced
1 t. salt and 1 t. cayenne pepper
3/4 cup cooked rice

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 T. of the mixture in the soft end of cabbage, ending with the large end of the leaf. Continue until all are rolled. In a saucepan with tight fitting lid, place a pan rack, crumble foil or pieces of cabbage on bottom and add water. Place cabbage rolls "HARD" end down

1 cup canned whole tomatoes and juice 1 cup water
1 t. salt and 1/2 t. cayenne pepper
1 t. sugar and juice from 1/2 lemon

Combine tomatoes, salt, sugar, and pepper. Pour over cabbage squeeze lemon over all. Skin may be used. Cover with a tight fitting lid. Cook 15 minutes, then reduce heat to low. Cook 45 minutes more. For a different taste treat, cook the cabbage rolls without the tomatoes. Add 1-1/2 cups water and lemon juice, a few mint leaves and salt. Make your favorite tomato sauce and spread over them when served.