1 med. head cabbage

Remove outside leaves and center core. Place upside down in pot and cover with water. Boil 10 minutes. Drain and remove leaves. Trim off center vein so leaf will fold easily.

FILLING:

1 1/2 lbs. finely ground beef
1 c. boiled rice
1/2 c. diced onion, fried in 1 tbsp. butter
1 1/2 tsp. low sodium salt
1/2 tsp. pepper

Mix thoroughly and place 1 to 2 tablespoons on the thicker part of a leaf. Fold into 3 sides, then roll into a neat package. Heat 2 tablespoons butter in skillet and fry cabbage rolls lightly.

Place into saucepan and pour 1 cup water or beef stock over them. Cover and bring to boil, reduce heat and simmer for 1 hour, until leaves are tender. Add more liquid, if needed. When cooked, pour 1 cup sour cream over the top and simmer for another 5 minutes.