Stuffed Cabbage

Work rice into meat with ketchup until fluffy and set aside. Saute flanken in large pot and add canned tomatoes, tomato sauce and tomato soup; season with salt and pepper and add lemon juice. Core cabbage and put into boiling water until leaves loosen. Separate leaves and put small amount of meat mixture into center of each leaf and fold up and place into sauce.

Cook 1 hour, covered.

Add gingersnaps, raisins and apricots and cook another hour, covered.

Add tomatoes and cook another 30 minutes, covered.