Ingredients:

1-1/2 lb. ground pork
1 tsp. salt
1/2 tsp. pepper
1tsp. paprika
2 tbsp. lard
1/2 cup onions, finely chopped
1/2 cup rice
1 head cabbage
1 can tomato soup (or 1/4 cup ketchup)

Procedure:

Cook the onion in lard until soft, then add paprika. Then combine the ground pork, salt, pepper and rice. Then pour the onion mixture over this and mix very well. Remove the core from the cabbage and steam until the leaves just wilt. Separate the leaves and remove the back rib from the cabbage with a knife. Then wrap meat mixture in cabbage and place in a pot. Pour tomato soup (I prefer the ketchup) over the rolls and add enough water to cover and some to spare. Boil for 45 to 60 minutes.

Ingredients:

2 packages of Spanish rice mix
(1) 10-pack beef n bean burritos
40 oz. can chile con carne
1 cup water
2 cups cheddar cheese shredded

Procedure:

Prepare rice according to package directions. Heat El Monterey Burritos according to the packaging, keep warm. Bring chile, with the water added, to a simmer. Place the Spanish Rice on large platter, pour half the chile over the rice, sprinkle with half the cheese. Arrange the burritos over the chile and cheese, pour the rest of the chile and cheese over the burritos. Melt cheese under a broiler or in a preheated 375°F oven. Serve immediately.