1 Savoy Cabbage
1 ½ pounds Ground Hamburger
¼ Cup Cooked White Rice
2 16-oz. Can of Tomato Sauce
1 Whole Egg
2 Cups Ketchup
Salt & Pepper
Glaze for Stuffed Cabbage
1 ½ Cup Ketchup
2 Tablespoons White Vinegar
1 Cup Brown Sugar
1 Can (small) Cranberry Sauce

Core Cabbage head and blanch in boiling water until leaves fall apart. Combine remaining ingredients in mixing bowl. Roll into ¼ inch round balls. Roll into cooled cabbage (break larger pieces in half).

Cover bottom of 8x11 pan with tomato sauce. Place into pan, cover with remaining tomato sauce cover with aluminum foil and cook for 40 minutes in 350 degree oven.

Combine above ingredients in bowl and mix well. Cover top of warm cabbage and return to oven 6 to 8 minutes. Remove form oven and garnish with black raisins (optional) and enjoy!