1 lg. head cabbage
1 1/2 lbs. ground beef
1 c. cooked rice (I cook rice in cabbage water)
1 onion, chopped fine
1/4 c. milk
1 tsp. salt
1/4 tsp. pepper
1 c. bouillon
1 c. tomato sauce

Core cabbage and cook in large pot of boiling salt water just until outer leaves fall off without splitting. Drain and cool cabbage. Set aside 10 or 12 leaves for the rolls. Chop the rest of the cabbage and spread in shallow greased baking dish.

Place the meat in a bowl with rice, onion, milk and seasonings. Mix very thoroughly.

Trim the stalks from the large cabbage leaves, if needed, so they can roll easy. Spoon a portion of filling in the center of each leaf.

Fold in the sides of each leaf to enclose the filling and then roll up firm.

Arrange the filled rolls close together with the seam side down on top of the chopped cabbage in baking dish.

Combine the bouillon with the tomato sauce and pour over the cabbage rolls. Bake at 350 for 1 1/2 hours. Cover with foil if necessary while baking. Serve with a dollop of sour cream if desired.