1 Lb Lean Ground Beef	Oregano (to Taste)
1 Onion, Chopped	1 Can Tomatoes (28 Ounce)
1/2 Cup Cooked Rice	1 Can Tomato Soup
1 Egg	1 Can Tomato Juice (19 Ounce)
1 Tablespoon Garlic	1 Tablespoon Brown Sugar
1/4 Cup Bread crumbs	1/4 Cup Ketchup
Paprika (to Taste)	1/2 Head Cabbage
Chili Powder (to Taste)

Mix egg and add to ground beef then add onion, rice, garlic, bread crumbs, paprika, chili powder, oregano, mix well and form medium size meatballs and set aside. Meanwhile bring a pot of water to boil and add 1/2 head of cabbage let simmer until leaves are easy to separate. In another pot add tomatoes, tomato juice, brown sugar, ketchup bring to a boil then simmer for 20 minutes.

Remove cabbage let cool then separate leaves.

Slightly butter the bottom of a casserole dish and line with a few cabbage leaves which have been chopped then pour tomato sauce over cabbage.

Once cabbage leaves have cooled enough to handle roll each meatball in a cabbage leaf and place in tomato sauce.

Bake in 350 oven for 1 to 1 1/2 hours covered. Uncover last 15 minutes. Serve on a bed or rice or noodles.