Title: Cabbage rolls
 Categories: Main dish
      Yield: 4 Servings
 
      1 lb Ground beef
  1 1/4 ts Salt
    1/8 ts Pepper
      1 ea Beaten egg
    1/2 c  Cooked rice
      1 ea Onion, chopped fine
      1 ea Medium-size cabbage
      2 tb Butter
      2 c  Chicken stock
    1/2 ts Caraway seeds
      2 ea Tomatoes, peeled and cut
 
      Mix together, lightly and thoroughly, the ground beef, salt,
  pepper and egg.  Mix in the cooked rice and chopped onion. Steam the
  cabbage or place in boiling salted water, then drop in cold water.
  Carefully remove leaves and cut thick ribs so they will lie flat.
  Stack 2 - 3 cabbage leaves and place about 1/4 cup of meat mixture on
  the center of leaves. Roll up leaves and tuck the ends in toward the
  center. Use wooden picks or skewers to fasten leaves securely or tie
  with string. Melt butter in heavy skillet and brown cabbage lightly
  on all sides. Add stock as needed. Add caraway seeds. Simmer for 45
  minutes, adding tomatoes. If desired, thicken gravy with a flour and
  cold water paste. Season to taste.