1 lg. cabbage (about 4 lbs.) water
2 1/2 lbs. ground beef
2 c. cooked rice
2 eggs
1 med. onion, chopped
1 tbsp. salt
1 med. green pepper, seeded and sliced
1 (1 lb.) can tomatoes
1 (10 3/4 oz.) can condensed tomato soup
1 bay leaf, crushed
1 tsp. basil

With sharp knife cut deep around stem of cabbage. Place stem up in large kettle with about 2 inches of water. Cover and bring to boil. As leaves start to wilt remove with fork to colander to drain. You will need about 24 leaves. Chop some of remaining cabbage to get 1/2 cup; set aside.

(Use rest of cabbage for soup, etc.) Combine beef, rice, eggs, onion and salt and mix well with hands. Put about 1/4 cup meat mixture in each large leaf, slightly less in smaller leaves. Fold in sides and roll up make bundles.

Place seam down in Dutch oven or roasting pan. Top with green peppers, reserved chopped cabbage, tomatoes, tomato soup, bay leaf and basil. Cover and bake in 350 degree oven 2 hours or until very tender and flavors are blended. NOTE: Freeze any left over.