Stuffed Cabbage Rolls - cooking recipe

Ingredients

12 cabbage leaves from a head of cabbage*
1 lb. beef
1 c. uncooked instant rice
1/2 c. chopped onion
1 tsp. salt
dash of pepper
2 (15 oz.) cans tomato sauce

Preparation

*Place head of cabbage in boiling water; cover.
Remove from heat and let stand until the leaves are limp (about 10 minutes). Remove from water.
Cut around stem end of cabbage to remove leaves; drain.
Pour 1/2 cup tomato sauce in bottom of ungreased 10 x 13-inch casserole dish.