1 large head of cabbage
1 lb. ground chuck
1/2 lb. ground pork
1 cup fine bread crumbs
2 tbsp. meat stock
1/3 cup onion, chopped
1 egg
1 tsp. salt
1/4 tsp. pepper
1 cup cooked rice

Boil cabbage until leaves are wilted; separate leaves. Mix al other ingredients and mold into egg-size balls. Place each on a cabbage leaf, wrap and fasten with toothpicks. Brown lightly in a greased skillet. Cover and simmer 2 hours. Add a small amount of water if necessary. You may serve with tomato sauce or plain.

Serves 8 to 10.