1 lb. ground beef
1/2 lb. ground pork or veal (optional)
1/2 c. rice, partly cooked
1 egg
1 head cabbage
1/2 c. chopped green pepper
1/2 c. chopped onion
Salt and pepper to taste
1 lg. jar spaghetti sauce, diluted

Buy a medium head of cabbage that is not firm. Remove core and cook cabbage in boiling salted water until leaves are soft but not ripping. Remove leaves from cabbage as they get done and cool. Trim down the thick ridge on the back of the leaves to make it easier to roll.

Cook rice for about 10 minutes in salted water. Combine onion, meat, egg, rice, pepper and salt and pepper. Mix well. Spread each leaf with meat mix, fold the 2 opposite sides and roll. Push or tuck ends in with thumbs. Place in greased casserole, crease side down.

Dilute spaghetti sauce to desired thickness and pour over rolls. Rolls should almost be covered with sauce. Lay any extra leaves over the rolls in dish. This prevents the tops from getting burned. Bake uncovered at about 325 degrees for 2 hours or until browned and tender.