1 medium onion, minced
1 teaspoon garlic powder
2 tablespoon vegetable oil
2 small cans tomato sauce
1 small can tomato paste
3 tablespoon water
1 tablespoon parsley flakes
1/4 teaspoon salt
Salt, pepper & oregano to taste
Honey to taste
1 medium cabbage
1 cup rice, uncooked
1 egg
1 teaspoon curry powder
Cheese, grated

In a large skillet sauté onion and garlic powder in oil until golden brown; set aside. Sauce: In a large saucepan combine tomato sauce and paste with water, salt, pepper, oregano and honey. Blend in 2- tablespoons of the onion mixture. Cover and simmer in saucepan. In a large saucepan cook rice until tender. Drain. Wash cabbage; remove 12 outer leaves carefully. Steam or cook until tender. Mix remaining onion mixture, rice, parsley, egg and 2-tablespoons tomato sauce. Put in cheese, salt and curry powder. Spread out leaves and fill with rice mixture. Roll up and secure with toothpicks. Fry in oil. Pour in tomato sauce and simmer 10-15 minutes