1 lg. head cabbage, steamed until tender
1 lb. ground beef
1 tsp. salt
1/4 tsp. pepper
1 c. rice, cooked in hot water, drain
Chopped onion to taste
Dash vinegar

Mix all ingredients. Hold cabbage leaves in palm of hand; place some meat mix to cover palm area, pat lightly, then roll up cabbage leaves. Place rolls side by side in large saucepan that has been lined with 3 to 4 open cabbage leaves. Place plate on top of rolls to weight them down. Then add enough water to cover rolls, 1/2 cup white vinegar and 1 teaspoon salt. Cover pan and simmer for 2 hours. Serve with Polish sausage if desired.