1 lg. head cabbage
1 1/2 lb. ground beef
1 c. long grain rice, uncooked
1 egg
2 (8 oz.) cans tomato sauce
1 lg. onion
1 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
1 tsp. allspice
1/2 tsp. red pepper flakes

In a large pot boil some water with a small handful of salt thrown in. Cut out the core of the cabbage and boil the remains for 10 minutes in the salted water. Remove the cabbage, separate the leaves and cut the hard stem from the leaves. Set aside covered to keep warm.

Chop the onion and add to the beef along with the rice, egg, salt, pepper, garlic powder, allspice, and the pepper flakes, mix thoroughly. Place a tablespoon of the mixture in the center of a cabbage leaf and roll tightly, continue with each leaf, placing them in a large baking pan. Pour the tomato sauce over the rolled up leaves and add 2 cups of water to the pan. Cover the pan with aluminum foil and bake at 350 degrees for 1 1/2 hours. (Baste twice during cooking.) Remove to a serving dish, spoon some of the liquid over the rolls and serve.