Cabbage Birds

Select 8 tender white cabbage leaves and pour boiling water over them to make pliant. Mix ground beef, tomato pulp, rice, eggs, salt and pepper.

Work mixture with hands and shape into rolls. Wrap cabbage leaves around meat rolls, pinning each end with toothpicks.

Place in stewer (side by side).

Pour hot water over just enough to cover, with 1 tablespoon of oil to season cabbage. Put on lid and simmer until tender.

Remove from stewer with egg turner and place on platter carefully. Serve with sauce made of gravy they were cooked in by adding thickening made of 1 tablespoon flour or cornstarch and enough water to mix to smooth paste.

Cook until thick as heavy cream.

Let cool slightly before serving. They will slice like cold meat.