1 whole head of cabbage
1 lb. ground chuck
1 med. onion, diced
1 c. uncooked rice
1 lg. can tomato sauce
Salt and pepper to taste
2 c. cold water

Cabbage leaves: Remove core from cabbage. Simmer cabbage in large pot until leaves soften (approximately 3 minutes). Remove softened outer leaves and repeat until all leaves have been removed. Slice thick center stem fro each leaf.

Meat mixture: Saute meat and onions. Drain off some excess fat. Add rice and double amount of water (2 cups). Salt and pepper to taste. Bring to boil, then simmer until water evaporates. Spread approximately 3 tablespoons of meat mixture on each leaf. Roll up, tucking ends in. Place in large Dutch oven. Pour tomato sauce over rolls. Bake approximately 1-1 1/2 hours at 350 degrees or until cabbage is tender.