Polish Cabbage Rolls

1 head of cabbage
3 lb ground meat
1 bell pepper, chopped
1 cup rice (uncooked)
1 large onion, chopped
2 cans tomato sauce
1 can Rotel tomatoes

Remove core from cabbage and freeze for a week before making cabbage rolls, otherwise remove core and scald cabbage for several minutes. Wash rice, mix with ground meat, onion and 1/2 can of tomato sauce. Add salt and pepper. Roll meat mixture in cabbage leaves. Line the bottom of pot with the extra cabbage before placing the cabbage rolls in. Mix the remainder of tomato sauce and Rotel tomatoes together and pour over the cabbage rolls. Fill with water to cover the cabbage rolls. Cover and cook on medium fire for 1 to 1-1/2 hours.

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Cajun Country -- New Iberia, Louisiana