Eugenia's stuffed cabbage

1 large head of cabbage,1 lb 93% ground beef, 1 small onion chopped, 1 tbs dried parsley, 1 tbs dried dill, 1 28 oz can crushed tomatoes.

pre boil head of cabbage, removing leaves as they slightly soften, bring rice to a boil and then mix with beef and onion and seasonings. remove bump from rib on cabbage leaf-place about 1-2 tbs of mixture in leaf and roll up=placing seamside down in large dutch oven= continue until all done pour over the tomatoes and add 1-2 cans water. bring to a boil and reduce heat and cook for 1-2 hours= Iusually put my in the oven at 350 after they start to boil. also it is goo to line the bottom of the pan with extra cabbage left over to keep frm sticking.

Serving Size: 1 roll

Number of Servings: 30

Recipe submitted by SparkPeople user HURLEYBIRDONE.