1 sm. head cabbage
2 lbs. ground beef
2 tsp. chopped onion
1 egg, beaten
1/2 c. milk
2 tsp. salt

Trim off soiled leaves of cabbage and remove core. Cover 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, eggs, milk and salt. Place 1/4 of the meat mixture in each leaf and fold up envelope fashion. Fasten with toothpick. Lay flap down, in a Dutch oven or saucepan. Add 1/2 cup water, and cover rolls with rest of cabbage leaves, simmer, covered for 2 hours. Serve with Tomato Sauce.