Add rice to salted water and bring to a fast boil Turn down to simmer until water is gone Meanwhile, sauté onions in butter until golden In bowl, combine onion, meat, rice, and season to taste Cut deeply into the core of the cabbage and remove Fill a Dutch oven with 1 of water, and simmer water Place the cabbage in the Dutch oven core side down Check the cabbage every couple of minutes, trying to take a leaf or two off until you accumulate enough to get started Take each leaf and add 2-3 tbsp of the mixture and roll Place in roasting pan, lined with leaves Cover with tomato sauce & more leaves Bake for 1 1/2 hours at 325* Lower heat to 250* and bake until tender, about 3-4 hours