2 heads cabbage
1 c. cooked rice
1 c. seasoned bread crumbs
2 eggs, beaten
1 lb. ground beef or pork
1 c. chopped onions
1/4 c. chopped parsley
1 clove garlic, crushed
1/4 tsp. thyme
4 tsp. sage
Salt and pepper

Parboil large leaves of cabbage for a few minutes until pliable. Brown meat in a little oil, remove meat; brown onions, remove them. Drain off excess oil, add water to make a light brown gravy. Pour out and reserve. Put meat, rice, bread crumbs and all seasoning in pan. Mix thoroughly while heating through, turn off heat; add eggs, and mix again. Place correct amount of stuffing in center of each cabbage leaf. Fold in sides of leaf, roll up tightly and place in large pot. If they are packed tight and fill the pot, they will usually not need to be secured with toothpick. Heat brown gravy which was reserved. Tomato sauce may be added if you prefer. Serve hot.