1 lb. ground beef
1 sm. onion, chopped
3/4 c. boiled rice
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. chili powder
1/4 tsp. ground ginger
1 egg
2/3 c. milk
1 loose head green cabbage
1/2 c. sliced onion
3 tbsp. vegetable oil
1 qt. stewed tomatoes
Salt, pepper, and cayenne pepper to taste

Combine first 9 ingredients and blend well; moist consistency. Saute 1/2 cup sliced onion in the salad oil until soft but not brown. Remove core from cabbage. Scald 5 minutes in boiling water to separate leaves. Into each leaf, roll a large spoonful of meat-rice mixture. Place in a large pot with sauteed onion, tomatoes, salt, pepper, and cayenne pepper has been added. Bring to a boil, then simmer about 1 hour.