1 lb. Ground meat

1 cup raw rice

1 egg

1 onion, chopped

1 clove garlic, minced

Cayenne pepper to taste

¼ cup claret wine or dry red wine

1 head cabbage

1 8-oz. Can tomato sauce or 1 cup ketchup

½ can (4 oz.) water

Mix the ground meat, rice, egg, onion, garlic, pepper, and wine together in bowl.

Separate cabbage into leaves, trimming away all the tough part of the stem of each leaf. Place leaves in a pan of water to tenderize.

When soft, place a generous tablespoon of the meat-rice mixture into each cabbage leaf and roll edges of leaf around it. The roll may be secured by toothpick.

Put the rolls into a saucepan. Pour mixture of tomato sauce and water over the rolls.

Cook on low heat for 30 to 40 minutes.