1 (16 oz.) can corned beef hash
1 tbsp. chopped onion
8 lg. cabbage leaves
Boiling water
Salt and pepper
2 tbsp. butter
1 bouillon cube
3/4 c. hot water

Combine hash and onion; form in 8 (3 inch) rolls. Core loose head of cabbage; separate leaves. Pour boiling water over leaves; cook 2 minutes. Drain. Sprinkle with salt and pepper; place corned beef roll on each leaf. roll up and fasten with toothpicks. Place in baking dish; dot with butter. Dissolve bouillon cubes in hot water. Pour over cabbage rolls. Cover and bake in 1 moderate oven (350 degrees) 20 minutes.