1-2 head of cabbage
2 lbs. ground chuck
2 1/2 c. long-grain rice
1 med. onion
Salt and pepper
8 oz. tomato sauce
Water

Core medium size round head of cabbage. Put head of cabbage, cored side down, in simmering salted water. Turn head over when leaves on cored side wilt. Take soft leaves off head as they wilt.

Add diced onion and salt to rice. cook rice about half done; drain. Mix hot rice and raw meat together. Season with salt and pepper to taste. Other seasonings (such s bacon or pork) may be used.

If cabbage leaves are large, tear in half. Spoon mixture onto center of leaf. Tuck in cabbage ends and roll. Lay cabbage rolls, end down, in large pot lined with small pieces of cabbage leaves. Repeat until filling is used. Pour tomato sauce and 1-1 1/2 cups water over rolls. Cover with more leaves. cover pot and bring to boil; simmer one hour.