Cut out the core of a 3 lb. head of cabbage and remove wilted outer leaves.
Set them aside for later use. Place the cabbage core-side-down into a pot
of boiling water to cover and cook several minutes.
Remove the softened outer leavesand set aside. 
Continue cooking and removing leaves until you 
get to the undersized ones which should also be reserved.  
Trim the thick center vein  from the bottom of each leaf.
Place about 3 Tablespoons of filling into the center of the leaf. 
Fold sides of the leaf over
filling then roll up, starting at the stem end. Line a roasting 
pan with the undersized leaves,
this will prevent them from burning on the bottom of the pan.
Place them seam-side down in a roasting pan, preferably 
in 2 layers but no more 
than 3 layers.Pour 2-3 cups of liquid over them. 
It could be the cabbage water,tomato sauce, tomato soup, beef stock, 
whatever you prefer. Now cover them with more
of the unused cabbage leaves to prevent scorching.
Bake at 350 degrees (covered or uncovered) for 2 hours. 
Turn off the oven and let them
stand for about 30 minutes before serving.  
This dish taste better if allowed to refrigerate
overnight to blend the flavors.

Filling:
Simmer 1-2 finely chopped onions in butter until golden and tender.
Combine with 2-3 cups of cooked rice and 1 lb. of  ground meat.
The meat could be beef, pork,veal or combination of these. Mix
one raw egg and season with salt and pepper and 
garlic and parsley if desired.