1 tsp. salt
1 lg. cabbage
4 qts. water
1 1/2 lbs. ground beef or pork sausage
2 to 3 eggs, beaten
2 c. cooked rice
1 pkg. dried onion soup mix

If you don't want to use the soup mix, use: 1/4 tsp. pepper 1/2 c. parsley flakes 1 lg. onion, sauteed in 1/2 stick butter

To prepare cabbage leaves, remove core from cabbage. Place the cabbage in a large kettle and cover with hot water. Add the salt and cook for about 8 minutes. Then leave the cabbage in the water for about 7 minutes. Drain the cabbage; cool, so it can be handled. Remove the leaves from the cabbage head carefully, one at a time, to insure easy rolling. You may need to trim off the thick center veins of the leaves.

To prepare the filling, combine meat, onions, beaten eggs, rice, and seasonings; mix well to blend. To stuff the cabbage leaves, place 1/4 cup or smaller portions of the filling on each cabbage leaf. Fold over leaf, turn sides in, and roll to form a neat bundle. Line greased casserole with rolls. Put on a topping of ketchup, tomato sauce, spaghetti sauce or canned tomatoes. Cover with additional leaves or foil. Bake at 325 degrees for about 1 1/2 hours. Can also be served with sour cream.