2 c. ground ham
1/2 c. onions, minced
1 large clove garlic, pureed
1 1/2 c. Italian bread crumbs
1/2 c. grated cheese (Swiss, Cheddar, Mozzarella or a mix)
2 whole eggs
salt and pepper to taste
sage and thyme to taste
1 large head cabbage
1 c. sliced onions
2 tbsp. butter
1 (28 oz.) can Italian style tomatoes
2 bay leaves

Stir the first 8 ingredients together in a bowl. Drop head of cabbage into a large pot of boiling water and start nudging off the leaves as they loosen. Divide the filling into 12 portions; roll into sausage shape and put into cabbage leaf. Sauté the 1 cup sliced onions with the butter; cook until onions are translucent. In large frypan, arrange cabbage rolls in a single layer; add Italian tomatoes with juice, salt and pepper to taste. Bury the bay leaves in pan. Cover and simmer slowly, basting occasionally, for 30 minutes or until cabbage is tender.