1 (#3) head cabbage
1 1/2 lbs. hamburger
1 lg. onion, chopped
2 tsp. salt
1 tbsp. oregano
2 tbsp. basil
2 (8 oz.) cans tomato sauce
1/2 tsp. pepper
1/8 tsp. ground clove
1/3 c. uncooked rice

Remove 6 to 8 cabbage leaves to line bottom of 9 x 13 inch pan. Chop remaining cabbage. Cook in boiling water until soft and pliable. Brown hamburger and onion. Stir in spices, rice, tomato sauce and 1/2 cabbage. Cover and simmer stirring often for 15 minutes. Arrange cabbage leaves and 1/2 the remaining cabbage in bottom of 9 x 13 inch pan. Spoon in meat mixture over cabbage. Cover with remaining cabbage.

CREAM SAUCE TOPPING:

2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
2 c. milk
2 eggs
1/4 c. Parmesan cheese

Melt butter in small pan. Stir in flour and salt. Gradually stir in milk. Bring to a boil for 1 minute. Remove from heat and beat in eggs. Pour over casserole. Sprinkle Parmesan cheese on top. Bake at 350 degrees for 40 minutes. (This recipe is only difficult the first time.)