CORNED BEEF HASH AND CABBAGE ROLLS

1 (16 ounce) can corned beef hash
1 tablespoon chopped onion
1 tablespoon lard or drippings
1/2 cup tomato paste
1/2 teaspoon salt
1 small head cabbage
1/4 cup water

Brown onion in lard or drippings. Combine corned beef hash, browned onion, tomato paste and salt. Mix well. Set aside.

Remove core from cabbage and steam until the leaves begin to wilt.

Separate cabbage leaves and place a heaping spoonful (about 1/3 cup) of the meat mixture in each cabbage leaf. Wrap cabbage around meat and fasten each roll with wooden pick. Place in a baking dish and add water.

Cover, cook in a moderate oven (350 degrees F) for 30 minutes.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Meat Recipes to Please!, National Livestock and Meat Board, 1954