1 lg. cabbage, head
1/2 c. uncooked rice
1 med. onion
1 1/2 lb. ground pork
1 tbsp. butter
2 tsp. salt
1/4 tsp. pepper
Pinch thyme
1 onion
1 can (1 lb. 12 oz.) tomatoes
1 tsp. salt
Dash pepper
1 bay leaf
3 whole cloves
1 tbsp. brown sugar
Juice of 1/2 lemon

1. Pour boiling water over cabbage head and cook about 10 minutes. Drain well. Separate and arrange on bottom of pyrex dish.

2. Cook rice by directions and drain. Chop onion fine and brown with pork in butter. Stir in rice, salt, pepper and thyme. Layer on top of cabbage.

3. Sprinkle with brown sugar and lemon juice.

4. Chop onion fine and cook with tomatoes, salt, pepper, bay leaf and cloves in uncovered saucepan 10-15 minutes. Spread tomato sauce on top of rice mixture.

5. Bake at 350 degrees for 30-40 minutes.

For Cabbage Rolls: Heaping tablespoon of rice-pork mixture in center of each cabbage leaf. Fold in neat bundle and place in large, shallow baking dish.