Lg. cabbage, not too solid
Ground beef, I use 2 lbs.
1/2 c. rice - cook until tender but not soft
1 egg
Salt and pepper to taste
1 tsp. parsley
1/2 tsp. celery salt
1/2 tsp. MSG

Pour boiling water over cabbage and separate leaves very gently. I remove the core with sharp knife so water can penetrate. When leaves are removed cut off some of the thick core carefully so leaf is whole, it's easier to wrap.

Mix raw beef with salt, pepper, rice, egg, parsley, celery, salt, MSG. Taste, add more or less of spices to your liking. Fill each leaf with as much mix as you can to easily roll and wrap with a toothpick.

Put in large pot kind of standing on end. Slice some onion and add a little butter and 1 can or fresh whole tomatoes (3 or 4). Cover and cook slowly for 2 or so hours until you feel it's done. Add a beef or two bouillon for more flavor. Gets juicy by itself - no water.