1 lg. cabbage
1 lb. ground beef
2 (1 lb.) cans tomatoes
1/2 c. rice, uncooked
1 onion
2 eggs
1/2 tsp. pepper
2 tsp. salt
2 (8 oz.) cans tomato sauce

Remove and wash 12 cabbage leaves. Let stand in boiled water until soft. Combine meat, rice, 1/2 onion (grated), eggs, 1 teaspoon salt, 1/4 teaspoon pepper. Place a mound of meat mixture in the cup of all 12 leaves and roll each up.

Place layers of remaining cabbage leaves in a deep baking pan. Arrange layers of stuffed cabbage on leaves (seam side up). Cover layers with the remaining onion, sliced. Combine tomatoes, tomato sauce and remaining salt and pepper. Pour over cabbage. Bake at 375 degrees, covered, 1 1/2 hours or uncovered for 2 1/2 hours. Serves 8 to 10.