1 med. cabbage (about 3 lbs.)
1/2 c. chopped onion
1/3 c. diced green pepper
1 lb. ground beef
1 1/3 c. packaged pre-cooked rice
1/4 c. butter
1 c. hot water
3 cans (8 oz. each) tomato sauce
1 1/2 tsp. salt
Dash of pepper
1/4 tsp. savory

Remove core and outer leaves of cabbage. Cook cabbage in boiling salted water just to soften--takes about 8 minutes.

Meanwhile, saute onions, green pepper, beef and rice in butter until meat is lightly browned, stirring constantly. Add hot water, 1 can of the tomato sauce, the salt, pepper, and savory. Bring to a boil. Reduce heat and simmer 5 minutes.

Drain cabbage and separate leaves. If inner leaves are difficult to separate, return cabbage to hot water and boil an additional 2 or 3 minutes.

Spoon beef mixture onto each cabbage leaf at core end, using 2 or 3 tablespoons beef mixture for each leaf. Roll leaves tightly and place in large heavy saucepan. Pour remaining 2 cans of tomato sauce over cabbage rolls. Cover and cook over moderate heat until cabbage is tender, about 45 minutes. Makes 28 rolls, enough for 7 regular servings.