Prepare the cabbage, and steam for about 5 minutes.
Add the ground meat, roughly chopped onions, salt and pepper, and eggs to a bowl and mix together.
Cut off the hard part of the cabbage stem.
Divide the meat up into 4 equal portions and wrap it up in the steamed cabbage. Wrap with bacon, and secure with a toothpick.
Add the same amount of water as the tomato can, and don't break the tomatoes. Add the bullion and bay leaf.
Cover with a lid and boil for about 30 minutes.
Serve onto plates and enjoy.
Story Behind this Recipe
Personal history: These are my late mother's cabbage rolls. The chunky tomato-packed broth tastes a bit like borscht. The chunks of onion enhance the texture. This is the secret behind the deliciousness. I serve this to my poor tired husband when the weather turns cool. I hope you give it a try too!
Tip: I think a steamer is better than a microwave for preparing the cabbage. Hint: Roughly chop the onions. Don't smash the whole tomatoes, and leave them as is. This is a tip from my mother.