1 med. head of cabbage
1 lb. ground meat (1/2 beef, 1/2 pork or any other ground meat)
1 med. onion
2 tbsp. butter
Salt and pepper to taste
1 can tomato sauce
1/2 to 3/4 c. uncooked rice
1 heaping tsp. paprika

Cut core from cabbage and wilt 2 or 3 minutes by placing whole head in a pan of boiling water that has 2 tablespoons of vinegar added. Pull apart leaves with fork and spoon. Remove from water and cool.

Saute onion in butter, when lightly brown add paprika and mix. Remove from heat add meat, rice, salt and pepper to mix well. Take each cabbage leaf in left palm of your hand with heavy part facing wrist, add a large spoon of mixture filling in center, fold right side of leaf over filling and firmly roll from bottom up. Hold in your hand and tuck in ends with your finger.

Place in large stew pan that has been lined with small cabbage leaves on bottom. Cover with water add tomato sauce. Boil 1 hour or until done.