Combine meat, rice and egg. Add onion, carrot and salt and mix well. Blanch cabbage leaves by covering with boiling water and letting soak for approximately 10 minutes or until pliable. In the meantime, make cabbage sauce and set aside. Drain leaves. Place an elongated ball of meat mixture in center of each leaf and roll, tucking ends securely. Place close together in a heavy pot and cover with sauce. Cook for 30 minutes on medium heat. Reduce heat and continue cooking for an additional 20 minutes. If you would like a, you may transfer to a roasting pan and brown for 20 minutes in a 350 degree oven before serving. Serves 6 guests.

Source: Cuisine Unlimited, SLC, Chef Maxine Turner www.cuisineunlimited.com