Cabbage Rolls

About 12 cabbage leaves
1 lb ground lamb.beef raw or cooked
2 medium onions, diced
1 cup uncooked rice
1 1/2 teaspoon salt
1/8 teaspoon pepper
2 cups canned tomatoes or juice
water, or meat stock

Drop cabbage leaves in boiling salted water,
cook 2 or 3 minutes or until leaves are limp
enough to roll. Combine meat, onions, rice
and seasonings: mix well. On each cabbage leave
some of the meat mixture and roll leaf over
filling. Turn ends under to secure each roll. Place
filled filled leaves in greased baking pan or
casserole: add tomatoes and sufficient water or
stock to barely cover rolls. Cover and cook in
slow oven, 325 degrees, 1 1/2 to 2 hours.
Makes 6 servings.
Variations:
For a meatier dish reduce rice to 1/2 cup.
Season meat mixture with 1 teaspoon
Worcestershire sauce or 1/4 teaspoon oregano,
marjoram, or basil
Add 1 bay leaf with the cooking liquid. Remove
before serving.