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.
From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,