June's Stuffed Cabbage Rolls

Sauce 1 - 12oz. Can Tomato Paste 2 - 15oz cans Tomato Sauce 1 - 14.5oz can Italian Recipe Tomato Bits 1 Large can water 1/2 Onion minced 2 Bay Leaves 1/8 tsp. Garlic Powder 1/8 tsp. pepper Mix and simmer one hour — Remove Bay Leaves. Stuffing 1 lb. Ground Beef 1 Egg 1/2 Onion, minced 1/3 cup un-cooked rice 1/2 cup Sauce 1/8 tsp. Garlic Powder Salt & Pepper to taste Mix together. Cabbage 1 large Cabbage Cut out core and par-boil for 5 minutes to soften leaves. Trim thickest part of center vein from each leaf. Roll small handful of meat mixture in each cabbage leaf, tucking the edges of the leaf as you roll. Secure with a toothpick. Line bottom of large casserole dish with shredded cabbage. Place cabbage rolls on top of shredded cabbage and pour over remaining sauce. Cover and bake for 2 hours @ 350. Makes 10-12 rolls.