1 lg. head cabbage
1 1/2 lbs. ground chuck
3/4 c. cooked rice
2 eggs
1 1/2 tsp. salt
1/4 tsp. pepper
1 lg. onion, chopped
1 tbsp. parsley
1/2 tsp. garlic powder
1 recipe spaghetti sauce

Remove core from cabbage. Put cabbage in 3 quart casserole. Add 1/4 cup water and cover with plastic wrap and cook on high in microwave for 10 minutes. Cool cabbage slightly. Separate leaves. Remove tough centers of 8 or 10 large outside leaves. Cook rice and brown lightly ground chuck.

Combine all ingredients and add spaghetti sauce to make moist. Loosely fold over sides of each leaf, roll up, secure with toothpicks.

In bottom of long casserole place a few of remaining cabbage leaves. Place one layer of cabbage rolls on top. Pour remaining spaghetti sauce on top of cabbage rolls -- the more sauce the better. Bake in oven at 350 degrees for 2 hours. Spoon spaghetti sauce over cabbage rolls about every 1/2 hour to ensure the cabbage rolls do not dry out.