1 med. head cabbage
1 lb. ground beef
1/4 c. milk
1 tsp. pepper
1 c. tomato sauce or tomato soup
1 c. cooked rice
1 onion
1 tsp. salt
1 c. low sodium chicken broth

With sharp knife remove core from cabbage leaving in 1 piece. Cook in big pot of salted water until leaves can be peeled off easy without tearing.

Drain and cool cabbage. Set aside 10-12 leaves for rolls. Chop the remaining cabbage coarsely and place in greased baking dish. Place the meat in a bowl with rice, onion and milk and seasoning. Mix well. Trim stalks from cabbage if needed so they can roll up easily.

Spoon a portion of filling mixture into the middle of each leaf. Fold in the sides of each leaf to enclose filling. Roll up firmly.

Arrange the filled rolls close together in a rectangular baking dish, with seam side down on top of chopped cabbage or torn leaves.

Combine 1 cup of chicken broth with the tomato sauce and pour over cabbage rolls.

Bake at 350°F degrees for 1 1/2 hours.

Makes 10-12 rolls.

Optional: Dot with tablespoon of sour cream before serving.