1 lg. head cabbage
2 lbs. ground beef
1 lg. onion
2 c. cooked rice
1 egg
1 qt. tomatoes, canned
Salt and pepper
Water

Cut the core from the cabbage, leaving the head whole. Place the cabbage in a large pot with the core end down. Cover with water. Cook until the leaves can be pulled off whole. IMPORTANT: Do not over cook. Leaves should be limp but not mushy.

In a large bowl mix the beef, onion, rice, egg and salt and pepper.

Remove the cabbage from the pot and place it in ice water to quickly cool.

Peel off individual leaves of cabbage head, carefully. Place a couple of tablespoons full of meat mixture toward the stem end, fold over sides and roll from the stem end up. Place in a roasting pan leaf end down so they stay intact. Repeat with the remaining cabbage leaves and meat mixture. After all the cabbage and meat rolls up are in the roasting pan, pour the tomatoes over all and bake in the oven at 375 degrees F. for about an hour to an hour and half until meat mixture is done.