1 cabbage
1 1/2 lbs. ground meat
1 c. cooked rice
1 onion, chopped
1/4 c. milk
1 tsp. salt
1/4 tsp. pepper
1 c. bouillon
1 c. tomato sauce

Remove core from cabbage, leaving the head in one piece. Cook in large pot until outer leaves can be easily peeled off. Drain and cool cabbage leaves. Set aside leaves and chop rest of cabbage and place in shallow baking dish. Cook meat, rice, onions, milk and seasoning. Mix. Spoon meat mixture on cabbage leaves and roll. Mix bouillon and tomato sauce and pour over cabbage. Bake for 1 hour or until cabbage is soft.