Mix together, lightly and thoroughly, the ground beef, salt,pepper and egg. Mix in the cooked rice and chopped onion. Steam thecabbage or place in boiling salted water, then drop in cold water.

Carefully remove leaves and cut thick ribs so they will lie flat.

Stack 2 3 cabbage leaves and place about quarter cup of meat mixture onthe center of leaves. Roll up leaves and tuck the ends in toward thecenter. Use wooden picks or skewers to fasten leaves securely or tiewith string. Melt butter in heavy skillet and brown cabbage lightlyon all sides. Add stock as needed. Add caraway seeds. Simmer for 45minutes, adding tomatoes. If desired, thicken gravy with a flour andcold water paste. Season to taste.