Stuffed Cabbage

8 large cabbage leaves

1½ pounds ground beef

Salt, optional

Pepper to taste

1 small onion, chopped

½ cup cooked rice

1 can (14-16 ounces) diced tomatoes

Fresh dill, for garnish

Heat oven to 350 degrees.

Put the leaves in a shallow bowl and pour boiling water over the leaves. Set aside to soften.

In a separate bowl combine meat with salt, pepper, onion and rice. Divide mixture among the eight leaves, roll up and place in 9-by-13-inch baking dish.

Pour tomatoes over, cover pan and bake about 1½ hours. Serve sprinkled with fresh dill.

Serves six to eight.

Nutrition values per serving: 130 calories, 3.5 g fat (1 g saturated), 7 g carbohydrates, 1 g fiber, 18 g protein, 45 mg cholesterol, 75 mg sodium.