8 cabbage leaves
1/2 lb. hamburg
1 sm. onion
4 pieces salt, pork or 3 tbsp. oil
1/2 c. cooked rice
1 tsp. salt
Dash of pepper
1 sm. can tomatoes or stewed tomatoes

Cut the leaves from the head of cabbage; drop into boiling salted water for 2 minutes; drain. Fry the onion with the salt pork until the onion is browned. Mix the meat, rice, pepper, salt and half the onions mixture. Place 1 or 2 tablespoons of the mixture on each leaf; fold the leaf around the stuffing. Arrange the stuffed leaves folded side down in a big pot; put water in just to the top of cabbage. Add tomatoes and rest of onion mixture. Cook 1 1/2 hours.