This is taken from the website Wikipedia, "In Italian American cuisine, braciole (the word is commonly pronounced /bra'zhul/ from the Sicilian language) is the name given to thin slices of meat (typically pork, chicken, or beef, and even swordfish) that are rolled with cheese and bread crumbs and fried (the bread crumbs are often left off)"
As I wondered what to do with it, I got to thinking about cabbagerolls. if you want to make it a heartier dish, double the tomatosauce and serve the baked cabbage wedges on top of hot cooked brown rice, stirring the extra sauce – which is ridiculously tasty – into the rice
Mix the groundbeef with the eggs, grated onion, chopped garlic, salt, pepper, and rice. Place a cylinder of filling near the bottom of a cabbage leaf (if the veinin the leaf is really thick, shave it down with a knife before placing the beef on it, being careful not to cut a big hole through the leaf itself OR, cut the thick vein out completely in a narrow V