Stuffed Cabbages - cooking recipe

Ingredients

2 lb. ground beef
2 1/2 c. cooked rice
2 eggs
1 med. onion chopped
1 lg. cabbage
1 Tbsp. salt
1 med. green pepper, seeded and diced
1 can - 10 3/4 oz. tomato soup
1 bay leaf. crushed
1 tsp. basil
1 can - 16 oz. diced or crushed tomatoes

Preparation

With sharp knife, cut deep around stem of cabbage.
Place stem up in large kettle with about 2 inches of water.
Cover and bring to a boil.
As leaves start to wilt, remove with a fork to colander and drain.
There should be approximately 24 leaves. Chop some of remaining cabbage to get 1/2 c.
Set aside.