1 lb. ground meat (1/2 beef, 1/2 pork)
2 tsp. salt
1 tsp. paprika
1/2 tsp. black pepper
1/2 c. rice
1 egg
1 onion
2 tbsp. fat
1 lg. head cabbage
1 sm. can tomato puree
1/4 tsp. garlic powder

Core cabbage and place in boiling water. Cut away leaves as they wilt and remove from water. Saute chopped onion in fat. Add to meat in large mixing bowl. Add egg, seasoning and washed rice. Mix well. When all leaves have been removed, begin to make rolls in the following manner. Remove thick vein on back of leaf, hold leaf in left hand and place tablespoonful of meat mixture in leaf.

With right hand, fold one side of leaf over mixture and roll. Tuck other end of leaf in firmly. Place layer of chipped cabbage on bottom of large pot. On top of this, lay layers of cabbage rolls; pour tomato puree over cabbage rolls; add water to cover. Add garlic and cook over low flame for about 1 1/2 hours.