1 head cabbage
1 1/4 lb. ground beef
1 onion, chopped
1 c. rice, partially cooked
3 tbsp. butter
2 eggs
2 (15 oz.) cans tomato sauce

Boil water in large pot. Put cabbage in and cut leaves off as they soften. Remove leaves and cool.

In separate pot, cook Riceland rice according to directions. Cool for 1 hour. Lightly fry onion in butter. Cool.

Combine rice, ground beef, onion, eggs, salt and pepper in bowl. Place about 2 tablespoons into each cabbage leaf after cutting off some of the heavy stem of the leaf. Roll and secure each leaf with one toothpick. Place in oven-proof pot. Pour tomato sauce and 6 oz. water over cabbage rolls. Cover pot. Bake at 350 degrees for 1 1/2 hours.