1 lg. head green cabbage
1 1/2 lbs. ground beef
1 sm. onion, chopped
1/4 c. chopped green pepper
2 eggs
1/2 c. cooked rice
1 tsp. salt
1/8 tsp. pepper
1/8 tsp. marjoram
butter
1 (16 oz.) can stewed tomatoes
1/2 c. water
1 tbsp. vinegar
1 tbsp. sugar

Cut out and discard hard center core of cabbage. Remove large outside leaves and reserve. Working from the bottom, use a sharp knife to hollow out cabbage, leaving a shell about 1/2 inch thick.

Place cabbage shell and leaves in large bowl; add boiling water to cover. Let stand 10 minutes. Drain.

Thoroughly combine beef, onion, pepper, eggs, rice and seasonings. Fill cabbage shell, mounding mixture on top. Dot with butter. Press softened outside cabbage leaves around stuffed cabbage shell. Tie with string or secure with toothpicks to hold shape.

Place in casserole. Combine remaining ingredients. Pour around cabbage. Cover. Bake at 325 degrees for 2 1/2 hours. Yield 6 servings.