1 lb. ground beef
1/2 c. cooked rice
1/4 tsp. salt
1/8 tsp. pepper
1/2 c. chopped onion
1/4 c. chopped green peppers
1 egg, beaten
1 head cabbage
8 oz. can tomato sauce
8 oz. water

In large bowl, combine first ingredients, set aside.

Meanwhile, boil 2 quarts of water. Gently separate cabbage leaves from the stalk. Parboil each leaf, one at a time, until limp. Allow excess moisture to absorb on paper towels. (Hopefully you can remove 8-10 leaves without tearing them too badly).

Combine tomato sauce and water in small bowl. Separate the ground beef mixture into 8-10 pear-shaped "loaves." Wrap each "loaf" with a cabbage leaf. Arrange in 9x13 inch casserole dish. Pour tomato sauce and water mixture over cabbage loaves, spreading evenly over each loaf. Cover with aluminum foil.

Bake in moderate oven for 1 hour and 15 minutes, basting loaves with tomato sauce mixture every 25 to 30 minutes.