Mix together, lightly and thoroughly, the ground beef, salt,
pepper and egg. Mix in the cooked rice and chopped onion. Steam the
cabbage or place in boiling salted water, then drop in cold water.
Carefully remove leaves and cut thick ribs so they will lie flat.
Stack 2 - 3 cabbage leaves and place about 1/4 cup of meat mixture on
the center of leaves. Roll up leaves and tuck the ends in toward the
center. Use wooden picks or skewers to fasten leaves securely or tie
with string. Melt butter in heavy skillet and brown cabbage lightly
on all sides. Add stock as needed. Add caraway seeds. Simmer for 45
minutes, adding tomatoes. If desired, thicken gravy with a flour and
cold water paste. Season to taste.