Stuffed cabbage rolls, courtesy of Jan Kish of La Petite Fleur.

1 Head cabbage 1 Quart tomato juice 2 Lbs. lean ground pork 1/2 Cup uncooked rice 1 Medium onion, chopped 1 Large or two small garlic cloves 1 tsp. Accent seasoning, aka MSG. Salt and pepper, to taste (makes about 8 rolls)

Directions: Wash cabbage and remove core. Place in large kettle and cover with boiling water. Cover kettle and let stand till cool. Fry onion in a little butter until golden and combine pork, rinsed rice, onion, garlic, salt, pepper and Accent.

Drain cabbage and separate leaves. Put about 1 tablespoon of meat in center of leaf and roll up. Place in pot and add about 1 cup water and almost cover rolls with tomato juice. Simmer for 2 hours.

Make roux of about 2 rounded tablespoons of flour and 2 tablespoons of butter. Cook until light brown. Add about 1.5 cups tomato juice from rolls and cook until thickened, then pour back over meat and blend with rest of juice.