1 1/2 lbs. lean ground beef
1 c. chopped onion
1 head cabbage, cut into 6 wedges
1 (15 oz.) can tomato sauce
2 tsp. garlic salt
2 tsp. Italian seasoning
1/2 tsp. pepper
1 1/2 c. grated Mozzarella cheese
1 1/2 c. rice (I use long grain white)

Using an electric skillet, saute ground beef and chopped onions only until beef is no longer pink. Allow meat to remain in lumps. Arrange cabbage over the top of meat mixture with cut side up. In a separate bowl, stir tomato sauce and all seasonings together. Pour over cabbage. Cover and cook over low heat, approximately 250 degrees, until cabbage is tender (approximately 30 minutes). While cabbage is cooking, cook white rice or rice of your choice. I cook white rice by combining 1 1/2 cups rice and 3 cups salted cool tap water into saucepan and bring to boil. Place lid on pan and turn fire to lowest and let steam while cabbage is cooking. When cabbage is tender, sprinkle grated Mozzarella cheese on top and cover until melted. Serve over beds of rice. Enjoy.