3 lbs. hamburger
2 c. raw rice (cooked)
4 eggs
3 chopped onions
4 tsp. salt
Pepper, garlic powder as desired

Thoroughly mix and set aside. To prepare cabbage leaves: Heat 6-8 quarts of water in large container to boiling. Remove core from cabbage with a long sharp pointed knife. Immerse head in boiling water, upside down, steadying with a long fork in one hand and with wooden spoon or blunt fork or spatula gently loosen leaves from head. Let them remain in water a minute or so to cook to flexibility. Remove, let drain and cool on large tray or cookie sheet.

To make rolls: Start at base of leaf placing a spoonful or two of hamburger-rice mixture there, then folding in sides of leaf and rolling toward edge. Place with "seamed" edges down in pans, single-layered for freezing. This recipe makes 30-50 rolls depending on how big you want them.

To serve: Place as many as desired in casserole, cover with tomato sauce and bake in 350 degree oven 1 1/2 ours.

NOTE: Tomato Cocktail (recipe enclosed) is a good sauce to use because it is already seasoned. If plain canned tomatoes are used I like to add a dash of hot barbeque sauce and diced green peppers.