tomatoes, peeled and diced
1Mix together, lightly and thoroughly, the ground beef, salt, pepper and egg.
2Mix in the cooked rice and chopped onion.
3Steam the cabbage or place in boiling salted water, then drop in cold water.
4Carefully remove leaves and cut thick ribs so they will lie flat.
5Stack 2 - 3 cabbage leaves and place about 1/4 cup of meat mixture on the center of leaves.
6Roll up leaves and tuck the ends in toward the center.
7Use wooden picks or skewers to fasten leaves securely or tie with string.
8Melt butter in heavy skillet and brown cabbage lightly on all sides.
10Add caraway seeds. Simmer for 45 minutes, adding tomatoes.
11If desired, thicken gravy with a flour and cold water paste. Season to taste.