Instructions: Remove core from cabbage; cover with boiling water. Let stand until leaves are easily detached; remove 16 large leaves. Cut coarse section from base of each leaf. Combine ham, carrots, potatoes, salt, pepper, 2 tablespoons stock, & egg; blend thoroughly. Shape into 8 rolls; place in center of 8 cabbage leaves. Overlap edges; tuck in top & bottom edges. Place, fold-side-down, on remaining cabbage leaves; repeat procedure, securing rolls with string. Steam 45 minutes.

Melt 2 tablespoons butter in skillet; saute onion until tender but not browned. Sprinkle with paprika; stir in 1-3/4 cup stock. Dissolve cornstarch in 1/4 cup stock; add to onion mixture. Cook, stirring constantly, until thickened. Stir in 1 tablespoon butter & Madeira. Prepare noodles according to package instructions; drain well. Melt remaining butter in saucepan; stir in noodles & thyme. Toss well to coat; place in shallow, heated serving dish. Top with cabbage rolls;garnish with tomatoes. Spoon small amount of sauce over cabbage rolls; serve with remaining sauce.

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