Boil some water in a large pan and pull large leaves off head of cabbage, blanch them until they are flexible. (Too long and they will fall apart, not long enough they rip too easily) Mix raw hamburger, onion, rice and egg then roll into balls (about 2 inches in diameter, maybe larger, I have never measured them but just enough to roll in cabbage leaves!) Pour tomatoes in a large pan or dutch oven, add the cajun seasoning then place the cabbage rolls in the sauce and cook for about 45 minutes over medium heat. (I use a pressure cooker and cook for about 30 minutes) Remove the rolls from the sauce, mix a little water in your corn starch then add to the pan and stir until desired consistency. (You can add more if you want it thicker.) Pour the sauce over your cabbage rolls and you are done.
The simpler version is skip the egg and blanching the cabbage, just chop the cabbage, add the meat onion and all else but the corn starch then cook about 30 to 40 minutes and add the corn starch as above once it is done. More of a cabbage/beef soup but just as good and a lot faster.
Sorry I don't have a good recipe for peach cobbler!