Cabbage Rolls to bring in the New Year!

1 large loose leafef cabbage
1 cup of uncooked rice
1 lb ground chuck, raw
1 8 oz can of tomato sauce
1/2 teaspoon of Garlic Powder
1/2 teaspoon of cayenne pepper
1 cup of water
1 teaspoon salt
1 teaspoon black pepper

Immerse whole cabbage in cold water with stem side up. Bring to a boil, turn off heat and cover letting the cabbage steam. The cabbage is ready when you can push a fork through the stem. Be sure to lift gently out of the hot water into a colander to drain.

Carefully pull the whole leaves apart and place on cutting board. Lay each leaf out on another cutting board and cut out a pie shaped wedge where it was attached to the stem. Position cut wedged side nearest you.

Mix uncooked rice, raw beef, salt, black pepper, cayenne and garlic powder. Place 1 tablespoon of mixture on the leaf and roll by folding left and right and then roll like a cigar away from you.

Place in a buttered Dutch Oven layering carefully with the rolled open seam down. Stack them on top of each other, packing them tightly in the pot.

Pour a small can of tomato sauce over the rolls; add 1 cup of water to pot; cover on a low heat and simmer on the stove for about an hour. Be sure rice is cooked by testing one of the cabbage rolls.