1 head cabbage
1 lb. ground beef
1/2 lb. ground pork
1 onion, chopped fine
1/4 tsp. poultry seasoning
1/2 c. partially cooked rice
1 egg
3 tbsp. butter
Salt & pepper

Wilt cabbage leaves by scalding in boiling water, to which 2 tablespoons vinegar and 1 teaspoon salt have been added. Drain, cool in cold water and pat dry. Cut out heavy ribs. Saute onion in butter until transparent.

Combine meat, egg, rice and seasoning. Spread each leaf with about 2 tablespoons of the mixture. Fold the 2 opposite sides and roll, starting with one of open ends. Place in pan, add butter and 1 cup hot water. Simmer slowly for 2 hours. Cabbage rolls may be served with mushroom sauce, tomato sauce or sour cream. They are even more delicious if served reheated the next day.