Rice Stuffed Cabbage 2 Recipe

Preheat oven to 350°. In a large bowl, combine ground beef, rice, chopped onions, tomato paste, salt, pepper and garlic powder. Mix well. In a large pot of lightly salted water, place head of cabbage. Parboil until tender. Remove from water and cut out center core of cabbage. Loosen the individual leaves. Place 1 heaping tablespoon of the ground beef mixture on each cabbage leaf. Roll leaves tightly and place in a roasting pan. Repeat with remaining mixture and cabbage leaves. Cover with tomato sauce, and water. Bake in oven for 45 minutes to 1 hour, until mixture is cooked throughout. Makes 10 to 12 servings.