CABBAGE ROLL CASSEROLE.    —    Richard Michiels

3 cups rice                        										
 2 tbsp.bacon drippings                      								
 1 tsp.salt          					
 Pepper
 4 cups water                
 Fry rice in drippings for 2 to 3 minutes. Mix with wooden spoon.
 Add salt, pepper and water.
 Cover.
 Let simmer until all the water is gone (about 3/4 hour)
 
 2-lbs ground beef, lean
 4-medium onions, (cut fine)
 2-cups grated carrots,
 Pepper, salt and nutmeg.
 Mix all this together and add to rice and mix.  Taste, add spices if needed.
 
 1 medium white cabbage, cut fine.
 3 tins of tomato soup  mixed with 2 tins water.
 Cover bottom of big roaster with 1/2 the cabbage.
 Put meat rice mixture over it and cover with the rest of the cabbage.
 Pour tomato soup mixture over it.
 Bake during about 2 hours at 350°F

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