1 lb. boneless veal (ground)
3/4 to 1 c. rice
1 med. head cabbage
1 egg
1 med. onion
2 cans tomato soup
1 can tomatoes (if desired)
Salt and pepper to taste

Add water to large pot and allow to boil. Add cabbage to boiling water for about 5 minutes. Cover cabbage while preparing mixture.

Wash rice. Mix together rice, egg, salt, pepper, ground veal and about 2 tablespoons tomatoes. Fry onion and add to mixture. Add water if filling is not soft enough. Place filling in center of large cabbage leaves; fold over to seal. Cut up remaining cabbage and place on bottom of pan. Add stuffed cabbage. Add tomato soup and tomatoes; also about 1 can of water. Cook on stove for approximately 1 1/2 hours. May be prepared a day ahead of time if preferred.