Med. to lg. head cabbage
1 c. rice regular rice
1 egg, beaten
1 1/2 lb. ground beef, pork or veal
Salt and pepper
1 tbsp. chopped onion
16 oz. can tomato sauce
Pot of boiling water, simmering for later

Put the cabbage in a large pot, medium flame. When it boils, turn it down low and keep a lid on it. Check to see if the leaves are getting soft. Take the cabbage out of the simmering water, but leave the water on, simmer. Cut some nice whole leaves off the cabbage, when it gets hard to do put it back to simmer some more.

As the leaves are cooling, mix your ground meat with rice, onion, beaten egg, salt, and pepper. Put a large tablespoon or so in each cabbage leaf. Tuck the top and sides over and then the end; bring up like you are wrapping a package. When all are rolled you can put them in the same pot after your pour the cabbage water out. Put them down snug (wrap side down) in the pot. Fill the pot with water (boiling or simmering water) up to the cabbage and then pour the tomato sauce on it. Put a lid on and boil slowly 45-60 minutes. (You can check one in 45 minutes.)