1 lg. (about 2 1/2 lb.) head green cabbage
1 tsp. salt
1/2 c. butter
1 c. chopped onion
1 clove garlic, crushed
1/2 lb. fresh mushrooms, sliced
1/2 lb. ground chuck
1/2 lb. ground veal
1 1/2 c. cooked white rice
3 hard - cooked eggs, chopped
1 tsp. salt
Dash pepper

In large sauce pan, bring 6 cups water to boiling point. Add cabbage and salt; simmer 3 minutes - just long enough to make leaves pliable. Drain, reserving 2 cups liquid. Remove 12 outer leaves from cabbage.

Make stuffing: melt butter in large skillet. Add onion and saute until golden. Add rest of butter, along with garlic and mushrooms; saute, stirring occasionally, about 4 minutes. Add remaining stuffing ingredients; cook, uncovered, about 5 minutes or until meat is no longer red. Make tomato sauce.

TOMATO SAUCE
1/4 c. butter
1/4 c. unsifted all purpose flour
6 oz. can tomato paste
1/2 tsp. salt
Dash pepper
1/4 tsp. allspice

Melt butter in medium sauce pan; remove from heat. Stir in flour until smooth; then gradually stir in 2 cups reserved cabbage liquid. Bring mixture to boiling point, stirring, over medium heat. Remove from heat; stir in tomato paste, salt, pepper and allspice. Preheat oven to 350 degrees. Fill center of each cabbage leaf with 1/2 cup stuffing. Fold two sides over stuffing; roll up from end. Arrange rolls, seam side down, in greased 3 quart casserole. Pour sauce over all. Bake, uncovered, 25 minutes. Makes 6 servings.