12 lg. cabbage leaves
1 lb. ground beef
1 c. rice, cooked
1 egg
2/3 c. milk
1/2 c. onions
1 can tomatoes
1 tsp. salt
1/8 tsp. pepper
1 tbsp. fat
2 tbsp. brown sugar
1 bay leaf, crushed

Drop cabbage leaves into salted boiling water for 5 minutes. Trim out thick veins of cabbage leaves. Combine meat, egg, rice, milk, onion, salt, and pepper. Place a spoonful of mix on cabbage leaf, fasten with a toothpick. Melt fat in skillet; brown cabbage rolls in skillet. Sprinkle with brown sugar and cover with tomatoes. Cover and simmer 90 minutes. Add more water if necessary.