8 lg. cabbage leaves
1/2 lb. ground beef
1 egg
1/2 c. chopped onion
1 c. cooked rice
1 tsp. salt
1/4 tsp. pepper
2 tbsp. shortening
1 c. cooked tomatoes
1/2 tsp. leaf thyme
2 tbsp. minced parsley

Cook cabbage leaves in saucepan in salted water 5 minutes. Drain. Combine ground beef, egg, 1/4 cup onion, rice, salt, and pepper in mixing bowl. Melt shortening in skillet; brown meat mixture in shortening. Place 1 spoonful of mixture on each leaf. Fold edges in and roll up. Fasten each with wooden pick. Combine tomatoes, 1/4 cup onion, thyme, and parsley in skillet. Place cabbage rolls in sauce. Cover and simmer 45 minutes.