1 med. cabbage (soft, easy to core)
1 1/2 lb. pork, beef or a mixture of both
1/2 c. uncooked rice
1 egg
Salt, pepper, onion powder to taste
1 tbsp. chicken bouillon

In medium saucepan, boil cored cabbage until leaves separate easily. Separate leaves and put aside to cool. In medium bowl, mix meat with rice, egg, seasonings. Mix well. Spoon mixture into cabbage leaves. Fold sides of leaves over meat then roll.

In large fry pan, position rolls with fold side down. Add 1 cup water with bouillon and pour over cabbage. Cover tightly and simmer 3/4 of an hour or until rice is done.