1 head cabbage
2 lbs. ground meat
1-1/2 cups cooked rice
1 small onion, chopped
1 egg
Salt and pepper
1 (8 oz) can tomato sauce

Core cabbage and either blanch in boiling water or place in freezer to get leaves flexible. Separate leaves. Mix meat with other ingredients. Place 2 Tbsp. of mixture into each cabbage leaf. Roll one side, then roll to end of leaf and tuck inside. Shred remaining cabbage. Place each filled cabbage roll into pot with shredded cabbage and tomato sauce on top. Bring to boil. Simmer 50 minutes. Variation: Add sauerkraut (large or small can) on top of cabbage rolls before cooking.