1 cabbage (lg.)
1/2 c. onions
2 eggs
1/4-1/3 c. Minute Rice
1 lb. ground beef
1/4 c. parsley
5 beef bouillon cubes

Boil whole cabbage until leaves are tender. Brown beef, onions, parsley and eggs. Add beef bouillon (which have been melted in 1 1/2 cups water with 2 tablespoons butter) to moisten (do not use all). Add rice. Roll in leaves and place in pan. Pour remaining bouillon juice over cabbage rolls. Bake in 350 degree oven for about 30 minutes (baste often).

SAUCE:

4 eggs
1/4-1/3 c. lemon juice
Bouillon juice (may use juice from cabbage rolls)

Beat egg whites until beaten, not stiff. Add egg yolks until flat and fluffy. Slowly add lemon juice. Add bouillon juice. Warm until thick.