Cabbage
1 c. tomatoes or tomato sauce
1/2 c. cooked rice or equivalent in instant (dry)
1/2 c. milk
1/2 c. water
Pepper
1 tsp. garlic powder
1 1/2 lb. ground beef
1 tsp. salt
2 tbsp. brown sugar

Simmer cabbage in hot water until slightly wilted. Separate leaves and cool. Mix all other ingredients and shape into rolls that will fit in your hand. Place meat rolls in cabbage leaves, starting at the thick part of the leaves and roll, secure with toothpick.

Use large cooker and place a crimpled aluminum pie pan or a steamer ring in bottom so cabbage rolls won't stick. Place rolls in cooker and add enough tomato juice or canned tomatoes to almost cover them. Add 1 teaspoon more of salt. Cover and cook over medium low heat for 2 to 3 hours.

NOTE: If you like cooked cabbage, shred the part you have left from rolls and put on top of cabbage rolls to help keep them under the juice while cooking. Great with corn bread.