3 lbs. ground beef
3 c. cooked white rice
3 eggs
1 chopped onion
1 tbsp. olive oil
1 tbsp. salt
1/2 tsp. black pepper
1-2 heads of green cabbage, depending on size
1 (20 oz.) can crushed Italian peeled tomatoes
1/2 c. sour cream
1/2 c. ketchup

In large kettle of water, bring cabbage to a boil. Simmer 10-12 minutes covered. Rinse under cold water and gently pull apart leaves. Remove 20-25 leaves. Mix first 7 ingredients together well. Spoon extra large tablespoon of filling into each cabbage leaf.

Roll each leaf over mixture and tuck in sides. Place cabbages in large baing pan 23 inches deep. Pour tomatoes over cabbages. Mix ketchup and sour cream together. Spread evenly over stuffed cabbages. Bake in 350 degree oven for 1 hour, basting often. If necessary cover with foil during last 15 minutes. Makes 20-25 stuffed cabbages.