Hungarian Cabbage Rolls

• 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

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

tomatoes, tomato sauce, ground round, onion, egg, rice, garlic, cabbage

Taken from www.cookbooks.com/Recipe-Details.aspx?id=205163 (may not work)