1/2 c. regular long grain rice
1 med. head green cabbage
Water
1 1/4 lbs. ground beef
1 med. onion, diced
3/4 tsp. salt
1/8 tsp. pepper
32 oz. jar marinara sauce

Prepare rice as label directs. Fill an 8 quart saucepot 3/4 full with water; heat to boiling. Place cabbage in water, cut side up. When outer leaves soften, remove 8 and drain. Coarsely shred remaining cabbage. Cook ground beef, onion, salt and pepper until meat is browned. Stir in rice and marinara sauce. On center of each leaf, place about 1/2 cup beef mixture. Fold 2 sides of leaf over meat, overlapping edges; roll jelly roll fashion. Evenly sprinkle shredded cabbage in 12 x 8 inch baking dish. Place stuffed cabbage rolls, seam side down, on cabbage in dish. Pour remaining sauce over rolls. Cover with foil. Bake in 350 degree oven for 1 1/2 hours, basting with sauce in dish.