Stuffed Cabbage

1 large onion chopped fine - Saute chopped onions in butter & paprika.  Chill.

1.5 - 2 lb. ground meat  80/20

1 cup of rice / cooked half way

1 large head cabbage- cored and, blanched in boiling salted water.  Peel the outer leaves as they cook to expose the inner ones.  Trim the thick center vein of each cabbage leaf.                                                Repeat until the leaves are small....Julienne the small ball of cabbage and,  set aside.                                           

3  28oz. cans of Hunts tomato sauce

Paprika

Salt & Pepper

Pour half a can of tomato sauce in a long Pyrex or casserole oven proof dish.  Add half of the julienned cabbage to bottom of dish.

When onions are cooled combine with raw meat, rice, salt and, pepper to taste. Don't over mix ...meat will get tough.

Place meat mixture on each cabbage leaf and, roll, tucking in the sides.  

Place each cabbage roll in long pan.  Cover with julienned cabbage and, the rest of tomato sauce.  Be sure the cabbage rolls are thoroughly emerged.

Cover with aluminum paper and, bake in 350 oven for approximately  45 minutes.  Be sure the rolls are covered with sauce .  Test one to see if meat is cooked...Do not over cook.   Serve with mashed potatoes and, sour cream on the side.

You can use stove top method by placing roll in a deep pot lined with shredded cabbage .  Cover rolls with tomato sauce and, some water.  Cover and, cook slowly for about 1 hour.