1 lg. head cabbage
1 tbsp. butter
2 med. onions, chopped
1 lb. lean ground round beef
1 lb. ground pork or turkey
3 tsp. salt
1/8 tsp. pepper
1/2 c. water
2 eggs
1 c. uncooked rice

Melt butter in saucepan, add onions and lightly brown. Cook rice. Blanch cabbage in boiling water and boil for 5 to 10 minutes. Remove from water and separate leaves. Trim off thick part of cabbage leaves.

Mix together thoroughly: beef, pork, salt, pepper, 1/2 cup of water, eggs, cooked rice and lightly browned onions. Place some meat (about 1 tablespoonful) on each cabbage leaf. Tuck in sides and roll carefully. Place cabbage rolls in pan or pot, tightly. Add 1 to 2 cups of water. Cover and cook slowly for 1 1/2 hours. You may add tomato sauce too if you desire.