4 to 5 lb. ground round
1 lg. onion or 2 med.
1 lg. can tomato paste (16 oz.)
4 or 5 eggs
Cracker crumbs
Garlic salt or plain salt
Pepper
Lg. head cabbage

Take one large head of cabbage and cut out the core. Place in large pot of boiling water and bring to a boil. Take one leaf off at a time and fill with meat mixture. (Do not overcook, rotate the head of cabbage. Usually by the time you get one leaf filled the next leaf is ready to come off.) Fold the cabbage leaf around the meat and secure with a large toothpick. Stack in large pan and pour 1 to 2 cups tomato juice or tomato sauce, thinned with a little water over the top. Cover. Bake at 350 degrees about 3 hours.