Rome Family Cookbook
By Mary Rome Funk

Instructions

Combine ground beef, ground pork, rice, 3/4 C. tomatoes, onion, salt and pepper and mix well.
Immerse cabbage leaves in boiling water for 3 minutes. Drain.
Spoon meat on leaves. Roll each leaf, turning ends under. Place in large pan or Dutch oven.
Pour rest of 16 ounce. can of tomatoes over top. Cover, simmer 30 minutes. Remove to warm platter.
Mix 1 T. cornstarch in 1 T. cold water. Stir in liquid in pan. Cook until bubbles and thickens. Serve over cabbage rolls.