Creole Cabbage Rolls

2 Servings

12 or 14 cabbage leaves, cut large ones
in half along thick ridge
3 tablespoons bacon grease or sausage drippings
1 clove garlic, finely minced
1 small onion, finely chopped
1/2 pound ground beef
1/2 of a well beaten egg
3/4 cup cooked rice
1 teaspoon salt
1/2 teaspoon red pepper

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 tablespoon of themixture in soft end of the cabbage, ending with the large end of the leaf. continue until all are rolled.In a saucepan that has a tight fitting lid, place a pan rack, crumbled foil, or pieces of cabbage on bottom and add water. Place cabbage rolls hard end down.

CREOLE SAUCE
1 cup canned whole tomatoes and juice
1 teaspoon salt
1/2 teaspoon red pepper
1 teaspoon sugar
1/2 lemon (for juice)
1 cup water

Combine tomatoes, salt, sugar and pepper. Pour over cabbage. Squeeze lemon over all.Cover with a tight fitting lid. Cook 15 minutes, then reduce heat to low. Cook 45 minutes longer.