2 lbs. ground meat
1/2 c. rice (cooked)
1 tsp. salt
2 med. chopped onions (sauteed)
1 clove garlic (sauteed)

Mix together.

Have ready--cabbage that has been put in boiling water and leaves separated from core. Remove thick vein from leaves before rolling.

Place meat mixture (1/4 cup) per leaf and roll. I put rolls on top of a few neck (pork) bones in roaster then chop cabbage (that is leftover) on top. Cover with 2 cans of tomato soup and bake about 2 1/2 hours at 350 degrees.