1 head cabbage
1 lb. lean ground beef
2 green peppers, optional
2 sm. onions, optional
2 tbsp. vegetable oil
1 c. soft bread crumbs
1/3 c. chili sauce
2 tsp. Worcestershire sauce
1/2 tsp. salt
Few grains pepper
1 (8 oz.) can tomato sauce
2 tbsp. butter

Cook head of cabbage 7 minutes in boiling salted water. Drain and remove leaves. Cook ground beef, peppers and onions in oil until meat is browned. Add bread crumbs, chili sauce and seasonings. Mix well.

Place some of the mixture on individual cabbage leaves and roll up, adjusting the quantity of meat mixture per leaf to size and number of leaves and amount of meat you prefer per leaf. Place the rolls side by side in a shallow baking pan. Pour tomato sauce over them and dot with butter. Place in oven at 325 degrees for about 30 minutes. Top with sour cream. Serves 6.