1 Head Cabbage
1 lb. Ground Beef
2 t. Chopped Onion
1 Egg, beaten
1/2 C. Milk
1 t. Salt
Dash Pepper
1/2 t. Poultry Seasoning or Thyme
Clean cabbage and remove core. Cover with boiling water and let stand 5 minutes or until leaves are limp. Separate eaves, reserving 5 of the largest for the rools. Thoroughly combine meat with onion, egg, milk, and seasoning. Place 1/5 of meat mixture on each leaf and fold up envelope style. Fasten with toothpick. Lay flap down in saucepan. Add 1/2 cup water and cover rolls with rest of cabbage leaves. Simmer, covered for 1 hr. Serve w/ tomato sauce.
Add rice as a variation. You can also place cabbage rolls in a casserole dish and cover with tomato sauce, instead of water, and bake.