1 head cabbage, about 3 lbs.
1 lb. ground beef, lean
2 tsp. chopped onion
1 egg, beaten
1/2 c. milk
1 tsp. salt

Trim off outer leaves of cabbage, if necessary and remove core. Cover cabbage head with boiling water and let stand for 5 minutes or until cabbage leaves are limp. Separate leaves carefully, reserving five of the largest leaves for the rolls. Combine meat thoroughly with onion, egg, milk and salt. Place 1/5 of the meat mixture and fold up envelope fashion. Fasten with toothpicks. Lay, flap down, in Dutch oven, electric or large heavy skillet. Add 1/2 cup water and cover rolls with rest of cabbage leaves. Simmer, covered for 1 hour. For variation, the cabbage rolls may be browned delicately in butter before adding the water and rest of cabbage leaves. May be served with tomato sauce.

TOMATO SAUCE:

3 tbsp. salad oil
1 sm. clove garlic (can use garlic powder or salt)
1 c. coarsely chopped onions
1/2 c. chopped green pepper
1/2 carrot, grated
1 qt. canned tomatoes
Green celery leaves from 4 branches or stalks
1 med. bay leaf
1/2 tsp. salt
1/4 tsp. pepper or to taste
1 tsp. sugar

Heat oil in 3 quart saucepan, add next 4 ingredients and saute until onion turns golden brown, stirring constantly. Add remaining ingredients, cover and cook slowly, stirring occasionally, until sauce thickens, 30 to 45 minutes. Rub mixture through fine sieve or blend in blender. May be used with spaghetti, raviola, omelette, cabbage rolls, etc. Makes 2 to 2 1/2 cups sauce. For a sweet sour sauce, I add 1 or more tablespoons brown sugar. This cuts acidity as well as adding flavor.