1 sm. cabbage
1/4 c. water
1 lb. hamburger
3/4 c. cooked rice
1/2 lb. ground pork
1 egg, beaten
1/2 c. butter
1 tbsp. parsley flakes
1 clove garlic
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. black pepper
1 (16 oz.) tomato sauce

Place cabbage in 3-quart pot. Put 1/2 cup water and steam cabbage until tender. Drain cabbage well and let cool. Remove 6 to 8 large leaves. Set aside.

Combine beef, pork, cooked rice, eggs, parsley flakes, garlic, thyme, salt and pepper. Put some mixture in the 6x8 inch large leaves and roll up tight. Line bottom of 9x13x2 inch baking dish with remaining cabbage leaves. Top with stuffed cabbage, dot with butter, and tomato sauce. Cover with foil and bake 5 to 10 minutes.