The filling
1 1/4 c. rice
3/4 c. olive oil
4 cloves garlic, peeled and crushed
1 lg. yellow onion, peeled and chopped
2 tbsp. chopped parsley
3 med. heads cabbage
3 c. tomato sauce
1/4 c. distilled white vinegar
1 3/4 lb. lean ground beef
3/4 lb. ground pork
Salt and pepper to taste

Cook rice with 2 cups of water. Simmer, covered, for 10 minutes. Cool and drain excess water. Heat frying pan and add oil, garlic, and onion. Saute until the onion is transparent. Stir in parsley and cool.

In large bowl, combine ground meat and rice and onion mixture. Add salt and pepper to taste. Blanch cabbage for 5 minutes. Rinse with cool water. Place 1/3 cup of filling in center of each leaf. Roll it up, folding the ends in so that you have a nice bundle. Place rolls in 10 to 12 quart stove top covered casserole. Be sure to place rolls tightly together.

Mix tomato sauce and vinegar together and pour over rolls. Add boiling water to just barely cover the rolls. Simmer, covered, for 50 minutes or until tender.