• 1 cup water
• 1/2 cup uncooked regular long grain white rice
• 1 medium head cabbage, core removed
• 2 eggs
• 1 pound lean, at least 80%, ground beef
• 1/3 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon dried oregano leaves
• 1/4 teaspoon pepper
• 1 15 ounce can tomato sauce
• 3/4 cup grated Parmesan cheese

Heat oven to 375 degrees. Spray 13x9 inch, or 3 quart, glass baking dish with cooking spray. In 2 quart saucepan, heat water and rice to boiling. Reduce heat to low; cover and cook 12 to 14 minutes or until rice is tender. Remove from heat. Meanwhile, in 6 quart Dutch oven, cook whole head of cabbage in enough boiling water to cover, about 3 minutes or just until outer leaves are softened. Remove cabbage from water; remove as many leaves as can easily be removed. Return cabbage to water; repeat process until 16 leaves are removed. In large bowl, beat eggs. Stir in ground beef, onion, salt, oregano, pepper and cooked rice. For each roll, place about 3 tablespoons beef mixture in cooked cabbage leaf; roll up, tucking in ends to completely cover mixture. Place seam side down in baking dish. Pour tomato sauce over rolls. Sprinkle with Parmesan cheese. Cover tightly with foil; bake 50 to 60 minutes or until bubbly around edges, cheese is melted, and beef is thoroughly cooked. Enjoy!