Cook the rice according to package instructions. When done, set it aside.

Bring a large pot of salted water to a boil. Remove the core of the cabbage with a sharp knife and remove any damaged outer leaves. Add the head of cabbage to the boiling water. Once the leaves start to soften, use tongs to gently peel away the leaves, trying hard to keep each leaf whole. Blanch cabbage for about 5 minutes until leaves start to soften. Remove cabbage from the heat and strain in a colander.

To make the filling add olive oil to a large frying pan. Saute onion over medium high heat about 5 minutes, add garlic and cook for about 1 minute. Add the hamburger and cook until brown. Salt and pepper to taste.

Remove from heat and mix hamburger mixture with the cooked rice in a large bowl. The key to this dish is to really add flavor with salt and a generous amount of pepper to taste– don’t under season or you will have bland cabbage rolls…. not good. Season baby, season!

Once the cabbage leaves are cool you can add the filling. Use as many of the cabbage leaves as possible until you get to the center of the head of cabbage, where the leaves are white and too small to use. If desired, you can carefully cut away the large center vein from each leaf. Spoon the filling into each leaf and wrap like a package.

Place the rolls touching each other in a 9″ x 13″ casserole dish. Pour the can of tomato sauce over the top.

Cover tightly with foil. Place in a 325 degree oven for 2 hours or a 300 degree oven for 3 hours.

Serve warm.

Makes about 12 rolls.