-1 medium head cabbage -1 lb. ground beef -1/2 cup chopped onion -3 TB. uncooked brown rice -2 TB. chopped fresh parsley (2 tsp. dried) -2 tsp. salt -1/2 tsp. pepper -1 egg -2 cups plain tomato sauce (or 2 cans) -2 TB. honey -1/2 cup colby cheese; optional

-Put head of cabbage in a pot. Cover with water. Remove cabbage and bring water to a boil. Turn off heat and submerge whole head of cabbage in the water and cover. Let sit 15-20 minutes. Meanwhile, brown the beef and onion. Turn off heat and add rice, parsley, egg, salt, and pepper.
When cabbage is done, remove it and put on cookie sheet. Remove about 12 leaves. Cut thickest part of center rib out of each lead. Put filling in leaf and roll up, tucking ends in so filling won't come out. Place rolls in a deep casserole dish. Pout the tomato sauce and honey over rolls. Cover and bake 1 1/2 hours. Remove cover, sprinkle with cheese and bake another 5 minutes.