Cabbage Birds

Directions

1. 1
   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.
2. 2
   Work mixture with hands and shape into rolls. Wrap cabbage leaves around meat rolls, pinning each end with toothpicks.
3. 3
   Place in stewer (side by side).
4. 4
   Pour hot water over just enough to cover, with 1 tablespoon of oil to season cabbage. Put on lid and simmer until tender.
5. 5
   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.
6. 6
   Cook until thick as heavy cream.
7. 7
   Let cool slightly before serving. They will slice like cold meat.