Golumpki (Polish stuffed cabbage)

1 medium cabbage

1 c rice

2 1/2 c water

1 large onion, minced

3 tbsp butter or margarine

1/2 lb ground beef and 1/2 lb ground veal or pork (you may use all ground beef if you choose)

1 egg

1 tsp salt

1/2 tsp pepper

1 clove garlic, finely chopped

1 can (15oz) tomato sauce

Preheat oven to 375F.

Remove core from cabbage, place cabbage in boiling water to cover and cook 10-15 minutes. Drain, cool and separate leaves. Trim (shave) down thick stem on each leaf.

Bring 1 1/2 c water to boil and add rice. Cook over medium heat for 5 minutes, or until it has absorbed all the water. Set aside.

Saute minced onion in butter.

Combine the meat, rice, onion, egg, salt, pepper and garlic.  Mix thoroughly.

Place about 3 heaping tbsp of meat mixture on each leaf. Roll the leaf, tucking sides either inside or under.  Place the filled leaves close together in a baking dish.  Mix tomato sauce with 1 c water and pour it over the rolls. Cover, bake for 1 hour.