Stuffed Cabbage - cooking recipe

Ingredients

1/3 c. rice, cooked
1 large head cabbage
1 egg
3/4 lb. ground beef
1/2 c. chopped onion
1/2 tsp. salt
1 (16 oz.) can tomatoes
1 (8 oz.) can tomato sauce
1 bay leaf

Preparation

Core cabbage; run hot water into cored area to help in removing 8 outer leaves.
Set 8 leaves aside.
Chop remaining cabbage (about 6 cups) and place in baking dish; sprinkle lightly with salt.
Cut about 2 inches of the heavy vein out of reserved cabbage leaves.
Boil leaves until limp, about 3 minutes.
Drain; set aside.
Beat egg with fork.