Stuffed Cabbage - cooking recipe

Ingredients

1 head green cabbage
onions
ground beef or turkey
salt and pepper
cooked rice, parboiled or leftover
2 cans tomato sauce with herbs

Preparation

Blanch cabbage head in boiling water until leaves can be removed without breaking.
Cool head of cabbage under running water and peel off 12 leaves (6 servings, 2 leaves per cabbage roll).
With sharp knife, cut through tough bottom vein an inch or two or remove.