1 1/2 lbs. ground beef
1 tsp. salt
1/2 tsp. sage
1/4 tsp. pepper
1/2 c. rice
1 egg, beaten
1/4 c. chopped onion
1 lg. head cabbage
1 (16 oz.) can tomato sauce
1 can tomato soup

Combine first seven ingredients; form rolls the size of small sausages. Wash cabbage and select 12 of the largest leaves. Parboil 3 minutes; drain. Fold each leaf loosely around meat, allowing room for rice to swell; secure with toothpicks. Heat tomato sauce and tomato soup in saucepan. Add cabbage rolls. Cover and simmer 40 minutes or bake in 325 degree oven for approximately 1 hour. Serve hot. If desired, top with sour cream.