1 lb. ground round
2 eggs
1 1/2 c. cooked rice
1 sm. onion, chopped
Salt & pepper

Mix above ingredients together well. Cook 1 head of cabbage just until leaves are limp. Put spoonful of meat mixture on each leaf, roll up and secure with a toothpick and place in baking pan. Cover with water in which cabbage was boiled. Bake 40 minutes in 300 degree oven. Heat 2 (8 oz.) cans of tomato sauce. Mix with 1 cup sour cream slowly, making smooth sauce; thicken slightly. Pour off liquid in which cabbage rolls were first baked and pour tomato sauce mixture. Bake 1/2 hour longer.