1 (3 lb.) head of cabbage
1 1/2 lbs. ground chuck
1 c. chopped onion
2 tsp. salt
1 tsp. oregano and 1 tsp. basil
1/2 tsp. pepper
1/8 tsp. ground cloves
1/3 c. uncooked rice
1 (8 oz.) can tomato sauce

CREAM SAUCE:

2 tbsp. butter
2 tbsp. flour
1/2 tsp. salt
2 eggs
2 c. milk
1/4 c. grated Parmesan cheese

In a large bottle, heat enough water to cover cabbage to boiling. Trim outer leaves from cabbage (one or two). Stick a large fork deep into cabbage and lower into boiling water. Carefully loosen and remove about 16 leaves as they become soft and pliable. Drain.

Chop remaining cabbage coarsely (3 or 4 cups). In a large skillet add ground chuck and onion. Cook slowly until meat begins to brown. Stir in cabbage, salt, oregano, basil, pepper, cloves, rice and tomato sauce. Cover and simmer 20 minutes - stir often. Trim ribs from boiled cabbage leaves. Arrange half of leaves overlapping in 13 x 9 inch baking dish.

Spoon meat mixture evenly over top with remaining leaves. Combine Cream Sauce (except eggs) boil 1 minute. Beat eggs in bowl - add to slightly cooled Cream Sauce gradually pour over cabbage - sprinkle with cheese. Bake 40 minutes at 350 degrees. brown slightly under broiler - watch carefully. Cut into squares to serve.