1 lg. head white cabbage
1 lb. box River rice
1 lb. hamburger
Salt
1 egg
1/2 sm. onion, chopped

Boil cabbage in large pot in salted water. Be sure to boil cabbage long enough so inner leaves are soft enough to work with, approximately 40-45 minutes.

Prepare rice according to package directions and let cool.

Salt hamburger. Mix hamburger, rice, onion and egg.

After cabbage is softened, drain and let cool in colander. Gently peel off one cabbage leaf at a time. On flat surface, lay out cabbage leaf. Take some of meat/rice mixture and form into oval shaped patty. Place on cabbage leaf near base of stem. Fold left side and right side of cabbage leaf over meat/rice mixture, then roll up.

Place seam side down in baking dish or roasting pan. Stuffed cabbages can be layered in pan. Cook in your favorite spaghetti sauce at 350 degrees for 45-60 minutes, depending on your oven, until meat is thoroughly cooked and no longer pink.

Stuffed cabbages can also be made plain and then topped with sauce or even ketchup before serving. If making plain, pour cooking oil in roasting pan. Place stuffed cabbage in pan. Add a little boiling water here and there to add moisture to the pan and prevent the cabbage from burning before the meat is cooked. Cover pan with foil and cook as directed. Check occasionally and add boiling water as necessary. Recipe may be doubled. Enjoy.