1 head of cabbage

1 yellow onion

1 pound ground beef

1/2 cup uncooked rice

tomato sauce



Prepare rice on the stovetop, while doing that boil water in a pot large enough for your cabbage. To prepare your cabbage to be boiled you will turn it upside down and cut an x on the core and then cut around and remove about an inch of depth form the core. When your water is boiling you can go ahead and put your cabbage in, core side down. Turn the water down to a light boil, and boil for 5 minutes. As it boils chop 1 onion and simmer on frying pan with salt and pepper until golden brown. Remove cabbage from water and drain as much water from the cabbage that you can. Place in bowl stock side up, and cool leaves. Prepare filling by mixing together beef, cooked rice, sauteed onions, salt and pepper. Peel cabbage leaves from stock and trim a sliver from the stock making it easier to roll. Lay leaf flat in your hand, take a serving size spoon worth of filling and place near stock, fold one side of the leaf in, and the other side, then roll tight like a burrito, then place in baker. Repeat process until done with filling. Cover the golabki about halfway with the water that was used to boil the cabbage, then cover them with the leftover leaves. Place in oven and bake at 375 degrees, about 15 minutes in cover with foil, then bake for another 15 minutes. After your 30 minutes are up, uncover foil and pour tomato sauce over the cabbage rolls , recover with foil and bake for another 30-45 minutes until the cabbage is soft. Serve with mashed potatoes.