1 lg. head green cabbage, about 3 1/2 lb.
1 lb. ground beef chuck
1/2 lb. ground pork
1 c. cooked rice
1/4 c. grated onion
2 tbsp. chopped parsley
1 egg
1/4 c. milk
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. allspice

SAUCE:

2 (8 oz.) cans tomato sauce with tomato pieces
1 lg. onion, sliced
2 tbsp. brown sugar
3 whole cloves
1 bay leaf
1 tsp. salt
1/8 tsp. pepper

In a large kettle, bring 3 quarts of water to boiling. Add cabbage; simmer 2-3 minutes, or until leaves are pliable. Remove cabbage and drain.

Carefully remove 16 large leaves from cabbage; trim center rib. If leaves are not soft enough to roll, return to boiling water for a minute.

In large bowl, combine beef, pork, rice, grated onion, parsley, egg, milk, 1 teaspoon salt, 1/4 teaspoon pepper, and the allspice. Mix with a fork until well blended.

Place 1/4 cup meat mixture in hollow of each of the 16 cabbage leaves. Roll sides of leaf over stuffing; roll up from thick end of the leaf.

Make sauce: In large, heavy skillet, combine tomato sauce, sliced onion, brown sugar, cloves, bay leaf, salt, and pepper; mix.

Arrange rolls, seam side down, in a single layer in sauce. Bring sauce to boiling over medium heat; reduce heat. Cover and simmer 1 1/2 hours. Makes 6-8 servings.