with sharp knife cuts core from large head of cabbage

par-boiled cabbage in boiling salted water about 8 to 10 minutes remove and allow to cool before handeling and remove a few leaves at a time and trim away sick ridge on back of leaf to make it is easy to roll

sauteed onions and garlic in oil

mix ground beef and beaten egg, rice and sauteed onions and garlic. and seasonings, wheat germ and nutritional yeast (if desired).

spread each leaf (on thick end) with meat mixture, fold the 2 sides over and roll. starting with the thick end. Fasten with toothpicks, if necessary. place rolls in oil pan.

make sauce: using a small saucepan, slowly add potato or brown rice flour to tomato juice, stirring constantly with wire whisk or wooden spoon. then add catch up and salt. cook over low heat until thickened, stirring constantly. correct seasonings and pour sauce over cabbage rolls.

cover pan and bake at 325 fahrenheit for 1 hour. then remove cover and bake another 20 minutes or until the rolls are tender and light the browned

note: 1 pound of leftover cooked ground meat may be substituted for 1 and a half pounds raw meat yields 6 servings