1 lb. ground beef
1 med. head cabbage
4-6 servings rice
1 lg. onion
1 clove garlic or 1/4 tsp. garlic powder
1/2 tsp. rosemary, crumbled
1/2 tsp. thyme
1-1 1/2 c. beef bouillon
Salt & pepper
1 (12 oz.) can tomato sauce, optional

1. Shred cabbage; steam until tender. Set aside.

2. Brown ground beef; drain fat. Place in large bowl.

3. Prepare rice per package instructions. (If unseasoned white or brown rice, use 1 bouillon cube per each cup water used in preparation.) Place in bowl.

4. Chop onion; mince garlic; saute in 2-3 tablespoons oil until soft. Place in bowl. To bowl of beef, rice and onions, add bouillon, rosemary, thyme, salt (1 teaspoons) and pepper (1/8 teaspoon). Mix well. Mixture should be moist, not soupy.

5. In large casserole, spread 1/2 cabbage on bottom, then beef/rice mixture, then remaining cabbage. Top with sauce. Cover and bake at 350 degrees for 45 minutes. Serve with sour cream.