1 lg. head cabbage
1 lb. ground chuck
1/2 c. uncooked rice
1 sm. onion, grated
2 eggs
2 tsp. salt, divided
1/2 tsp. pepper, divided
1 lg. onion, sliced
2 (8 oz.) cans tomato sauce
2 (1 1/2 lbs.) tomatoes
2 tbsp. lemon juice
1/2 c. brown sugar

Remove 12 large leaves from cabbage. Trim off thick part of each leaf. Pour boiling water over leaves and let stand for a few minutes until they are limp and easy to roll.

Combine meat, rice, grated onion, eggs, 1 teaspoon salt and 1/4 teaspoon pepper. Place a mound of meat mixture in the depression of each leaf. Fold over sides of each leaf loosely; roll.

Preheat oven to 375 degrees. Place a few cabbage leaves in bottom of a Dutch oven or large casserole. Add rolls and sliced onions. Pour on mixture of tomato sauce, tomatoes, lemon juice and remaining salt and pepper.

Bring to a boil on top of range. Sprinkle with sugar. Place in oven, covered, and cook for 1 1/2 hours. If top starts to burn or darken, partially cover casserole. Makes 8 servings.