Goumkeg

• 1 head of cabbage with large leaves
• 2 lb ground beef
• 1 lb long grain rice
• 1 onion
• salt pork
• 16 oz tomato juice

Place the head of cabbage in a large pot of boiling water. Remove the leaves whole as they loosen from the head. Cut the core from each cabbage leaf. Place the rice in a saucepan and cover with water. Bring the rice to a boil and simmer until the rice is half done, about 15 minutes. Drain the excess water from the rice.

Chop the onion into a small dice. Fry the onion in a small amount of salt pork until lightly brown.

In a large bowl mix together the rice, salt pork and onion, and the ground beef. Season with salt and pepper.

Place 2 to 3 tablespoons of the filling into each cabbage leaf. Fold the core end of the leaf over the filling, and then fold the sides of the leaf over the filling. Roll the remaining top edge of the leaf around the filling. Arrange each stuffed leaf into a roasting pan with the seam side down.

Pour the tomato juice evenly over the stuffed leaves and cover. Bake in a 350ºF oven for 1 1/2 hours.