Stuffed Cabbage Rolls - cooking recipe

Ingredients

1 small head cabbage
1 lb. ground beef
2 tsp. onion, chopped
1 egg, beaten
1/2 c. milk
1 tsp. salt

Preparation

Trim off soil leaves and remove core.
Cover with boiling water and let stand 5 minutes or until leaves are limp.
Separate leaves, carefully reserving 5 of the largest leaves for the rolls. Combine meat thoroughly with onion, egg, milk and salt.
Place 1/3 of the mixture on each leaf and fold up in envelope fashion. Fasten with toothpick.
Lay flap side down in Dutch oven or saucepan.
Add 1/2 cup water, cover rolls with the rest of the cabbage leaves.
Simmer, covered, for 1 hour.
Serve with tomato sauce.