12 cabbage leaves
1 lb. ground beef
1/2 c. cooked rice
1 onion, chopped
1 tsp. chili powder
Salt and pepper
1 egg
2-3 tbsp. Wesson oil
2 (8 oz.) cans tomato sauce
1/4 c. water

Mix ground beef, rice, onions, chili powder, salt, pepper, and egg. Divide meat into 12 portions. Wrap each in a leaf. Fasten with wooden picks. Brown cabbage rolls in oil. Add tomato sauce and water. Cover. Cook slowly about 40 minutes. Serves 6.