1 head cabbage
1 lb. ground beef or pork
Pinch oregano
1/2 c. tomato paste
1 c. cooked rice
1 c. sour cream
Dash of nutmeg
Sprig parsley
1 tsp. caraway seed (optional)

Core cabbage. Place in deep pot and cover with water. Bring to a boil. Remove from heat and drain. In bowl, mix meat with all other ingredients except sour cream.

Carefully remove cabbage leaves from head. Form meat into 3-inch-long "pigs" and wrap in cabbage leaves. Pack into buttered dish and cover with the sour cream. Bake at 350 degrees for 2 hours. (Length of cooking time depends on type of meat and size of "pigs".)