Filling:

• 2 pounds ground meat
• 1 large onion grated
• 1 teaspoon salt
• 1/8 teaspoon pepper
• garlic salt
• 2 eggs
• 2 tablespoons raw washed rice
• dash Worcestershire sauce
• 1 large head green cabbage (not too solid)
  
  Sauce:
   
• 14 ounces catsup
• 7 ounces water
• 3/4 cup grape jelly melted in microwave

Note: For more sauce either double recipe or make 1 1/2 the shown amounts.

For pan:

• 1/2 green pepper
• 1 onion sliced
• 1 bay leaf
  
  Cut as much core out of cabbage as you can and place in a large pot. Bring water to cover to a boil. As cabbage cooks a little. you can remove more of core so the large cabbage leaves will separate. It takes time until all of the leaves will separate and are pliable.
  
  Combine ingredients for filling. Place about 1/3 cup of filling in each cabbage leave and fold like an envelope securing with toothpick. With the small cabbage leaves, use two.
  
  In bottom of large roasting pan, place the slice onion and bay leaf. Combine ingredients for sauce. Place a little in bottom of pan. Use about half of the left over cabbage leaves and place in pan. Place filled cabbage rolls seam side down in pan.
  
  cover with green pepper, remaining cabbage leaves and rest of sauce.
  
  Bake at 325 degrees for 3 hours uncovered; basting often. They should get a little brown. If they are getting too brown and there is still cooking time left, then cover.
  
  Can be prepared ahead of time and frozen.