Hungarian Cabbage Rolls - cooking recipe

Ingredients

1 large can whole tomatoes
1 small can tomato sauce
2 lb. ground round
1/2 onion, chopped fine
1 egg
2 c. rice
garlic powder to taste
2 heads large cabbage

Preparation

Mix ground round, onion, egg, rice and garlic powder together. Cut a slice of cabbage at core end; remove core.
Put cabbage in a large pan of boiling water until leaves are soft enough to roll and tuck ends in.
Put mixture on leaf of cabbage; leave only 1-inch on each end (parts cut off save in bowl for later).
Roll and tuck corners in.
Once wrapped, set aside.
You'll have a small head left when leaves get too small.
Cut up remaining cabbage (1/2 inch wide).
Put in a large pot.
Add whole tomatoes (crush) and tomato sauce (don't mix it up).
Lay cabbage rolls on top, cover with water and cook 2 hours.
Two pounds usually makes 24 rolls.