1 med. head of cabbage
1 lb. ground beef
1 c. cooked rice
1 onion, finely chopped
1/4 c. milk
1 tsp. salt
1/4 tsp. pepper
1 c. bouillon
1 c. tomato sauce

Step 1: Remove core from cabbage, leaving the head in one piece. Cook in big pot of boiling, salted water just until the larger outer leaves can be peeled off easily without tearing. Drain and cool cabbage. Set aside 10 or 12 leaves for the rolls. Chop the rest of the head coarsely and place in shallow greased baking dish.

Step 2: Place the meat in a bowl with the rice, onion, milk and seasonings. Mix very thoroughly.

Step 3: Trim the stalks from the large cabbage leaves if needed, so they can roll easily. Spoon a portion of filling in center of leaf.

Step 4: Fold in the sides of each leaf to enclose the filling. Roll up firmly.

Step 5: Arrange the filled rolls close together, with seam sides down on top of the chopped cabbage in the baking dish.

Step 6: Combine the bouillon with the tomato sauce and pour over the cabbage rolls. (If preparing this dish ahead for later baking, cover it with foil and either freeze or refrigerate.) Bake in a 350 degree oven for one and a half hours. Cover with foil if necessary during baking. Recipe makes 10 to 12 rolls, enough for 4 to 5 servings. If you like, serve the rolls with a dollop of sour cream.