1 lg. head of cabbage
2 c. checked rice
2 onions
1 lb. hamburger
Cooking oil

Cut off stem end of cabbage and wash the head. Insert knife point into cabbage core so that heat can penetrate. Place head cut end down in a large pot with about an inch of water. Cook about 10 - 15 minutes.

FILLING:

Fry the onions until golden brown. Mix rice and hamburger meat into the fried onions. Season with salt and pepper to taste.

Carefully peel off the leaves of the cabbage until they become too small to fill (inner leaves are smaller). Pare off the central vein from each leaf with a sharp knife. Fill each leaf with filling. Roll up the leaf as tightly as possible. Brown each roll in butter (or oil of kosher). Finish with one of the three sauces. Sauces on page 87.