Remove the stock and outer leaves of the cabbage. Detach the leaves and remove the thick veins, then cut each leaf into bands 2 cm. wide.

Melt 6 spoons of butter in a saucepan. Brown the chopped onions in it. Then add the meat and cook for 10 minutes, stirring from time to time. Finally add the cabbage, a 1/2 spoon of salt and a coffee spoon of red pepper. Cook all together for 30 to 35 minutes, stirring once. in a while.

Pour the contents of the saucepan into a cake mold. In a bowl mix the broth and tomato sauce and pour the mixture over the cabbage. Cover and put on a low heat until there is no liquid left in the mold. Let it stand until it is warm.

Sprinkle the cabbage with grated cheese and pour a mixture of 4 eggs beaten with a glass of milk over the cabbage. Bake in a warm oven for 40 - 45 minutes, then serve.