1 head cabbage
1 egg
2 lg. can tomato sauce
1 c. cooked rice
1 lb. ground beef
1/2 c. bread crumbs
3 diced carrots
Onion (opt.)

Combine ground beef, egg, bread crumbs and rice in large bowl. Steam cabbage until soft (usually about 10 minutes). Separate cabbage leaves and cut triangle from base where it is thick. Roll ground meat into balls about 2" in diameter. Wrap ground meat in cabbage leaf. Continue until all meat and/or cabbage are used up. If you have leftover meat, you can continue to make meatballs and put them with the stuffed cabbage. Place tomato sauce in large pot and add carrots, salt and pepper to taste. Place stuffed cabbage into sauce and make sure that all are covered with sauce. Simmer for 4 to 6 hours until meat is done.

Little trick to avoid burning stuffed cabbage, line bottom of pot with the thicker outer leaves of cabbage before placing stuffed cabbage in pot.