Satisfying - by any name

4. Crack the eggs into a large mixing bowl and beat lightly with a fork. Add the cooked rice, cooled onions, ground beef, the remaining 2 teaspoons salt, and the pepper. Gently stir the mixture until well combined.

5. Using a knife, shred some of the extra cabbage and arrange on the bottom of an 11-inch-by-17-inch roasting pan.

6. Heat oven to 350 degrees.

7. Make the rolls. Place a blanched leaf on the work surface. Add 1/4 cup of the filling in the center of the leaf nearest the stem end. Fold the sides of the leaf over, then roll up like a jellyroll. Repeat until all the filling is used. (If some of the leaves have tough middle veins, cut them out and place the filling a little higher on the leaf; sometimes the veins don't soften enough during cooking.)

8. Place the cabbage rolls, seam side down, in rows on top of the shredded cabbage so that they fit snugly in a single layer.

9. Make the sauce by placing the ingredients in a medium (4- to 6-quart) saucepan. Whisk, then heat on medium-high until simmering. Pour the hot sauce over the rolls, making sure there is enough liquid to almost cover them (you may need to add more water or tomato juice). Cover the pan with foil and place in the oven for 1 1/2 hours. Remove the foil and bake for an additional 30 minutes, or until cabbage is soft and the meat is cooked through.

10. Cool slightly in the pan before handling. Lift the rolls out with tongs and serve either hot or at room temperature.

Per serving (based on 10): 525 calories, 21 grams protein, 55 grams carbohydrates, 40 grams sugar, 26 grams fat, 108 milligrams cholesterol, 1,551 milligrams sodium, 3 grams dietary fiber.

Contact staff writer Dianna Marder at 215-854-4211 or dmarder@phillynews.com. Read her recent work at http://go.philly.com/diannamarder.