1 med. head green cabbage (about 2 lbs.)
Water
1 lb. ground beef or ground turkey
1 med. onion, diced
3/4 tsp. salt
1/8 tsp. pepper
2 cans tomato sauce (no sugar)

Discard tough green outer leaves from cabbage with sharp knife, remove core. Fill 8 quart saucepan 3/4 full with water, heat to boiling. Place cabbage in water, cut side up. Using 2 large spoons or forks, gently separate leaves as outer leaves soften slightly, remove 8 large leaves from cabbage and let drain on paper towels. Coarsely shred remaining cabbage, set aside.

Trim rib of each reserved leaf very thin. In 10 inch skillet over medium high heat, cook ground beef or turkey, onion, salt and pepper until meat is browned, stirring often. Drain and return to skillet and stir in 1 cup tomato sauce. On center of each cabbage leaf place about 1/2 cup full of ground beef mixture. Fold 2 sides of cabbage leaf over meat, overlapping edges, roll jelly roll fashion.

Evenly sprinkle shredded cabbage in 1 x 8 inch baking dish. Pour remaining sauce over cabbage rolls, cover dish with foil. Bake in 350 degree oven for 1 1/2 hours or until cabbage is tender, basting often with sauce in dish. (2 rolls per serving with a half cup of shredded cabbage and sauce.) Best served over 1 cup of brown rice with side dish of 1 cup salad. Single serving = 4 ounces protein, 1 cup vegetable, 1 cup starch (if served over rice), 1 cup salad.