1 head of cabbage, blanched

MEAT MIXTURE:

2 lbs. of ground lean beef
1/2 tsp. of ground nutmeg
1/2 c. rice
1/3 c. chopped parsley
1 sm. diced onion
1 egg
Salt and pepper
1/4 c. water

Mix and knead together.

SAUCE:

1 bottle of ketchup (regular)
Equal amount of gingerale

Pour sauce mixture into large pot. Bring mixture to boil. Lower to medium. Form meatballs, wrap cabbage leaf over each meatball and drop into pot. Use leftover cabbage (cut up and into pot.). Cook over low heat for at least 2 hours. The longer the better or serve next day. If you wish, you may add a cup of raisins into mixture while cooking.