Cut the core out of the cabbage completely. Place cabbage in boiling salted water and cook for 15-20 minutes for green cabbage and 25-30 minutes for white cabbage. Remove and drain in a colander or on paper towels and leave to cool.

Separate cooked rice grains gently with your fingers over a sheet pan. Leave to dry.

Melt 4 tablespoons of bacon drippings or butter in a large frying pan and sweat the onion for about 3 minutes, or until slightly softened and translucent. Add the pork and beef and cook slowly just until the meat loses its pink color. Break the meat up well with a fork as it cooks. Add salt, pepper, rice and egg and set aside to cool.

Separate the cabbage leaves and trim down the spines with a small, sharp knife. Place all the leaves out on a clean work surface and divide the filling evenly among all the leaves.

To roll up, fold in the sides around the filling and roll up from the thick end to the thin end.

Place all the cabbage rolls tightly into a casserole. It may be necessary to have two layers of rolls and possibly three. Pour water into the casserole to come about half way up the rolls. Cover the casserole tightly and cook in a preheated 375°F oven for 30 minutes.

To prepare the sauce, melt 2 tablespoons bacon drippings or butter in a heavy bottom pan and stir in the flour. Cook for 1-2 minutes and add all the remaining ingredients except the chopped parsley. Bring to a simmer, stirring continuously. Partially cover the pan and cook for 20 minutes over low heat.

Check the level of the liquid in the casserole. Pour away all but ½ cup. Pour on the tomato sauce and cook, uncovered, for a further 20 minutes, or until the cabbage is tender. Sprinkle with chopped parsley before serving.