1 lg. head green cabbage
1/4 c. salad oil
3/4 tsp. salt
1 lb. ground beef
1 sm. onion, minced
1 (32 oz.) jar spaghetti sauce
1 c. water
1/3 c. regular long grain rice
1 (8 oz.) pkg. Mozzarella cheese, coarsely shredded

About 1 1/4 hours before serving:

Cut off and discard tough ribs from cabbage leaves; coarsely shred cabbage leaves. In 5 quart Dutch oven over medium heat, in hot salad oil, cook cabbage and salt very tender, stirring occasionally.

Meanwhile, prepare meat sauce: In 12" skillet over high heat cook ground beef and onion until pan juices evaporate and meat is well browned, stirring occasionally. Add spaghetti sauce, water, and rice; heat to boiling. Reduce heat to low; cover and simmer 20 minutes, until rice is tender, stirring occasionally.