1 med. head cabbage
1 lb. hamburger
1 med. onion (chopped)
1 egg
1 slice of bread (wet and water squeezed out)
1 handful minute rice (raw or regular rice cooked)
1 tsp. parsley or any spice you like
1 can tomato puree (or sauce if you prefer)
Salt and pepper

Core cabbage and set on rack in a pan with 2 inches or so of water and boil for 20 to 30 minutes, then let cabbage cool so you can handle it. While cabbage is cooling, mix all other ingredients except puree. When that is mixed (with your hands) take about 1/4 of the can of puree and mix with meat mixture; set aside. Now start peeling the leaves off the head of cabbage and core each leaf so it will roll easier. Then stuff each leaf with pan and set on a pan with a rack inside so it won't stick to the bottom of the pan. After all the cabbage is stuffed, pour remaining puree over cabbage rolls and add water to cover cabbage. Bake at 350 degrees for 1 hour.