Cut out and discard hard center core of cabbage. Place cabbage in large kettle. Pour boiling water over it; let stand until leaves are flexible and can be removed easily from the head, about 5 minutes. (If necessary, return cabbage to hot water to soften inner leaves.)

Preheat oven to 375 degrees. Using a 1/4 cup measure, scoop up a scant 1/4 cup meat mixture. With hands, form into rolls, 3 inches long and 1 inch wide, making about 28 rolls in all.

Place each meat roll on a drained cabbage leaf; fold top of leaf over meat, then fold sides and roll up into an oblong. Continue rolling remaining meat rolls and cabbage leaves.

In bottom of lightly greased 12 x 11 1/2 x 2 1/4 inch roasting pan, spread chopped onion evenly. Arrange cabbage rolls in neat rows on top of onion.

In 2 quart saucepan, combine chili sauce and grape jelly with 1/4 cup water; heat over medium heat, stirring to melt jelly. Pour over cabbage rolls.

Cover pan tightly with foil. Bake 2 hours. Remove foil; brush rolls with sauce; bake, uncovered, 40 minutes longer or until sauce is thick and syrupy and cabbage rolls are glazed. Serve with sauce spooned over rolls. Makes 28 cabbage rolls, 14 servings.