Core whole cabbage. Cook seven mins in boiling salted water. Remove leaves one at a time.
Saute onions in butter until tender.
Add meat and saute until browned. Then add catsup, 1 1/2 salt, pepper, mix well, Add the cooked rice and blend.
Divide mixture into 8 portions (about 1/2 cup each)
Place rice mixture in 8 of the cooked cabbage leaves, roll up leaves and fasten securely with toothpicks.
Arrange in large saucepan or kettle
Add one cup water, cover, and simmer for 1 hour.
Serve with savory gravy