1 med. onion
1 tsp. garlic powder
2 tbsp. oil
2 sm. cans tomato sauce
1 sm. can tomato paste
3 tbsp. water
1 tbsp. parsley flakes
1/4 tsp. salt
Salt, pepper & oregano to taste
Honey to taste
1 med. cabbage
6 tbsp. cheddar cheese
1 c. rice (raw)
1 egg
1 tsp. curry powder

Dice and fry onion and garlic powder in oil until golden brown; set aside.

SAUCE: Combine tomato sauce and paste with water, salt, pepper, oregano and honey. Blend in 2 tablespoons of the onion mixture. Cover and simmer in saucepan.

Cook rice in salted water until tender; drain. Wash cabbage; remove 12 outer leaves carefully. Steam or cook until tender. Mix remaining onion mixture, rice, parsley, egg, 2 tablespoons tomato sauce. Put in cheese, salt and curry powder (secret to good taste). Spread out leaves and fill with rice mixture. Roll up and secure with toothpicks. Fry in oil (optional). Put in tomato sauce and simmer 10 to 15 minutes. Very good.