2 med. heads red cabbage
Boiling salted water
1/2 lb. lean ground beef
2 c. cooked rice
1 egg, beaten
2 tbsp. parsley, chopped
2 tbsp. fresh lemon juice
1 tsp. salt
Freshly ground black pepper to taste
1/2 tsp. ground ginger or 1/4 tsp. ginger root, finely grated
4 tbsp. butter
1/2 c. beef broth
2 c. ripe, fresh tomatoes, peeled

1. Remove core from cabbages. Separate six of the largest leaves from each head by holding cabbage under running water to loosen leaves.

2. Plunge leaves in boiling salted water. Cover and cook 3 minutes, or until leaves are wilted.

3. Mix together beef, rice, egg, parsley, lemon juice, salt, pepper and ginger.

4. Place about 2-3 tablespoons meat-rice mixture in center of each leaf. Fold in corners to form rectangle; roll up and secure with toothpicks or string. Repeat, filling all the leaves.

5. Cook stuffed cabbage in butter until browned on all sides.

6. Place cabbage rolls in casserole.

7. Stir broth and tomatoes into pan drippings; bring to boil. Pour over cabbage rolls.

8. Cover and bake in preheated 350°F oven 1 hour. Serve immediately. Serves 6.

NOTE: For a "goulash" effect, add sour cream to pan drippings and season to taste. Or, for "redder" effect, use tomato sauce! Use remaining cabbage in slaw. If desired, more meat may be used.