Categories: Vegetables 
      Yield: 1 servings 
  
      1    Large head of cabbage              28 oz Tomatoes 
      3    Bay leaves                               Salt 
      2 lb Lean ground beef (or beef &              Pepper 
      2    Large onions; chopped                    Oregano 
      1    Large bell pepper; chopped               Basil 
      3    Cloves garlic; minced                    Thyme 
     12 oz Tomato sauce                       16 oz Stewed tomatoes 
  
  Separate cabbage leaves and steam over boiling water to which the bay 
  leaves have been added.  Steam the leaves just long enough to soften so 
  that they can be easily rolled. Cool and remove hard veins from leaves. For 
  stuffing, saute onions, pepper and garlic in a little oil until just 
  tender.  In a separate pan, saute meat until done. Add 2/3 of the onion mix 
  to the meat and the other ingredients (except the 16 oz. can of stewed 
  tomatoes). Cook and stir until mixture is reduced and rather thick. Stuff 
  each cabbage leaf with about 1/4 cup of meat mixture and roll tightly. (You 
  may have to use 2 leaves if they aren't very big.) Place rolls in oiled pan 
  that is small enough to hold the rolls in shape. Mix the remaining can of 
  stewed tomatoes with the onion mix and add additional seasonings. I usually 
  simmer this for a few minutes and check the flavor. Pour this sauce over 
  the rolls. Cover & bake at 350 degrees for 45 minutes. Mrs. Panno's recipe 
  calls for the addition of day old bread, moistened and squeezed dry. I omit 
  the bread since this is more like a spaghetti sauce than meat loaf mix. I 
  usually serve these with a salad, crusty bread and buttered potatoes (that 
  part's not Italian,but the potatoes go very well with it.) Sorry that there 
  are no specific measurements on the seasonings, but I am usually very 
  heavy-handed with the garlic, oregano & basil. This recipe can also be made 
  in a casserole form to serve a crowd, I've layered chopped 
  cabbage,meat,cabbage & sauce in a casserole and it works fine. If you do it 
  this way you can feed an army! I'm looking forward to trying the soup your 
  way, but, lets face it, it's almost 90 today. It'll be a while before I 
  make split pea soup again. Judy/Sweatin' in Richmond*TX