10 lg. cabbage leaves
1 1/4 lbs. ground beef
1 c. minced onion
1/2 c. uncooked reg. rice
1/2 tsp. pepper
1/2 c. grated Parmesan cheese
1 (28 oz.) can tomatoes, whole
1 egg
2 tbsp. salt
2 tbsp. butter, melted

Cook cabbage leaves in salted boiling water 5 to 8 minutes.

Combine ground beef, egg, onion, rice, butter, salt and pepper and mix well.

Place an equal portion in center of each cabbage leaf; fold over and roll up. Place in a large greased pan. Sprinkle cheese over rolls. Drain tomatoes, reserve 1 cup juice. Place tomatoes on rolls, pour juice over rolls. Bring to boil and simmer 1 hour (uncovered).