1 head cabbage (about 4 lbs.)
1 lb. ground beef
1 onion, diced
1 tsp. salt
1/2 tsp. pepper
1 c. cooked rice
2 1/2 c. water

Slice top off head of cabbage leaving 1-inch shell. Discard stem; dice cut out cabbage, save 2 large leaves. In 5 quart Dutch oven over medium heat, cook ground meat, onion, salt, pepper, and 1 cup diced cabbage until meat is browned and cabbage is tender, about 15 minutes. Stir in rice and 1 cup tomato sauce; remove from heat.

Fill cabbage with mixture. Cover opening with reserved leaves; tie with clean string. In same Dutch oven, stir water, scraping to loosen brown bits. Add remaining diced cabbage and tomato sauce. Place stuffed cabbage down in sauce.

Heat to boiling over high heat; reduce heat to low, cover, simmer until cabbage is tender, about 1 1/2 hours, basting occasionally. To serve, place in deep platter; discard string. Spoon sauce over cabbage. Cut into wedges. Makes 6 servings.