Procedure:
In a frying pan, gently fry the chopped onion in 2-3 table spoons of olive oil. Add the tomato's, some of which you can slice and continue to fry for a further 10 minutes. In a food processor, add the bread, the parsley, grain, garlic, a pinch of salt, a small amount of pepper and two table spoons of olive oil. Pulsate this combination and add the eggs together with a little milk.
Blanch the cabbage leaves in salted boiling water but be careful not to over cook them. Open the leaves and add some of the mixture on each one of them, then carefully wrap them and tie them with some string or raffia. Place the parcels into the sauce you have prepared and allow them to cook for a further half hour.

Variation:
To the bread mixture, you can add a table spoon of course mustard when adding the eggs and milk.