8 lg. cabbage leaves
1 lb. ground beef
1 1/2 c. soft bread crumbs or 1 3/4 slices bread
1/2 c. finely chopped onion
2 eggs, beaten
1 1/2 tsp. salt
1/4 tsp. pepper
1 can stewed tomatoes

Boil cabbage to wilt (4 minutes) and drain. Mix all ingredients except tomatoes and cabbage and shape into balls. Wrap with cabbage leaf. Put in skillet and cover with stewed tomatoes. Cook. Bring to boil. Reduce heat and simmer for 35 minutes. Spoon sauce over cabbage rolls occasionally while cooking.