Recipe - Rollos De Repollo (Cabbage Rolls)

1 cn Chili con Carne; No. 2 can
Gebhardt's
1 md Head cabbage
One half cup Rice
1 teaspoon Salt
2 cup Tomatoes
One half cup Water
One fourth cup Vinegar
One half cup Brown sugar
One half teaspoon Salt
1 Onion; cut or sliced up

Recipe By : Gebhardt's 1942

Boil rice in rapidly boiling water to cover for 10 min.; drain; mix with
Gebhardt's Chili con Carne and salt.

Select mediumsized head cabbage with loose leaves; cut around heart; cook
in boiling water until leaves wilt, about 6 min. Cool; separate leaves.
Place 2 Tbl. of chili mixture on cabbage leaf, fold edges over; roll. Place
rolls in large, buttered casserole; cover with remaining ingredients,
mixed; bake in slow oven (325 F.) for 30 min. or until gravy is heavy.
Yield: 12 or more