FILLING:

1 lb. uncooked ground beef
1 c. cooked rice
Sauteed onions
1 egg
Dash salt & pepper
Head of cabbage (remove core)

Boil cabbage in water until leaves will peel easily off. Mix filling ingredients together. Begin to peel leaves off and fill individually with spoonfuls of filling. Wrap up like a blanket so filling is totally covered and tuck cabbage leaf ends in. Place in buttered bottom kettle. Remainder of leaves can be placed on top of prepared pigs in blanket. Garnish with butter, salt and pepper. Pour 1 cup water over and steam in kettle for 1 hour over low heat.