2 lbs. ground beef or pork
1 c. Minute rice (uncooked)
1 head cabbage
1 can stewed tomatoes
1/4 c. onion, chopped
1/4 c. green pepper, chopped
1 tsp. salt
1 tsp. pepper

Combine beef or pork, rice, onion, green pepper, salt and pepper. In Dutch oven, welt cabbage leaves in hot water, remove and cool. In center of leaf, place scoop of meat mixture, wrap leaf around it and place in Dutch oven pan. (Pour out water first.) Drain and reserve tomato liquid. Chop tomatoes into small bits, then pour tomatoes and liquid over stuffed leaves, and simmer about 1 hour.