12 lg. cabbage leaves
1 bay leaf
1 lb. lean ground beef
1 egg, beaten
1 c. minute rice
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. onion salt
1/2 tsp. nutmeg
1 (8 oz.) can tomato sauce
2 cans stewed tomatoes
Butter

Blanch cabbage leaves in boiling water to which the bay leaf has been added. Mix together ground beef, egg, uncooked rice, salt, pepper, onion salt and nutmeg. Shape into rolls. This mixture should make 12 rolls about 3 inches long.

Wrap rolls, envelope fashion, in the wilted cabbage leaves. Arrange carefully and snugly in a shallow pan. Cover with tomato sauce to which an equal amount of water has been added, and the stewed tomatoes. Dot with butter and simmer gently on top of the stove or in a moderate oven for 1 hour. Serve hot. Yield: 12 servings.