1 lg. head green cabbage (3 lb.)
1 tsp. salt

STUFFING:

1/2 c. butter
1 c. chopped onion
1 clove garlic, crushed
1/2 lb. fresh mushrooms, sliced
1/2 lb. ground chuck
1/2 lb. ground veal or sausage
1 1/2 c. cooked white rice
3 hard cooked eggs, chopped
1 tsp. salt
Dash pepper

TOMATO SAUCE:

1/4 c. butter
1/4 c. flour
1 can (6 oz.) tomato paste
1/2 tsp. salt
Dash pepper
1/4 tsp. allspice

1. In 8 quart pot, bring 6 cups water to boiling. Meanwhile, carefully remove 12 outer leaves from cabbage. Add leaves and 1 teaspoon salt to boiling water, simmer 3 minutes, long enough to make leaves pliable. Drain leaves reserving 2 cups liquid.

2. If leaves are not pliable or soft enough to roll, return to boiling water for a minute or two. Trim thick rib. Make stuffing. melt 1/4 cup butter in large heavy skillet. Add onion, saute, stirring with large wooden spoon until it is golden, 3 minutes.

3. Add 1/4 cup butter, garlic and mushrooms; saute about 4 minutes. Add chuck, veal, rice, eggs, 1 teaspoon salt and pepper. Cook, uncovered, and stirring about 5 minutes or until meat no longer red.

4. Make tomato sauce. Melt butter in pan; remove from heat. Stir in flour until smooth; gradually stir in tomato paste and 2 cups cabbage liquid. Bring to boil, stirring.

5. Stir in salt, pepper and allspice. Remove from heat. Heat oven to 350 degrees. Place 1/2 cup meat mixture in hollow of each of 12 cabbage leaves. Fold side of leaf over stuffing; roll up from thick end.

6. Arrange cabbage rolls, seam down in single layer in lightly greased, shallow, 3 quart casserole. Pour sauce over all. Bake, covered 50 minutes uncovered 10 minutes. Remove to warm serving platter and spoon sauce over all.