Remove leaves from cabbage one by one, taking care not to tear. Place in
boiling water for 5 minutes to soften. Drain and set aside. In a large
mixing bowl combine all ingredients except stewed tomatoes and water. Mix
thoroughly and shape into long meat balls (makes approximately 16). In
heavy dutch oven combine 2 cans tomatoes and 2 cups water. Gently simmer.
Place "meatballs" in cabbage leaf and fold; secure with toothpick. Drop one
at a time -- gently --into tomatoes. Simmer over low fire for 4 hours.
Note: Take care to boil very slowly or they will fall apart.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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