1 head cabbage
1 lb. ground chuck
1 tbsp. cooked rice
2 tbsp. sugar
2 tbsp. onion, grated
1 tbsp. lemon juice
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
2 tbsp. oil
1 lg. onion, minced
1/2 tsp. salt
1/4 tsp. paprika
Dash of pepper
1/2 c. hot water
2 (8 oz.) cans tomato sauce
1/4 to 1/2 c. sugar
1/4 c. lemon juice

Boil about 8 large cabbage leaves barely tender; drain. Combine chuck, rice, 2 tablespoons sugar, onion, 1 tablespoon lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon paprika. Put spoonful of meat mixture on each leaf; roll up, tucking in ends to make neat compact bundles.

In hot oil, saute onion with 1/2 teaspoon salt, 1/4 teaspoon paprika and pepper. Add hot water. Place cabbage rolls on top of onion mixture. Mix tomato sauce with sugar and lemon juice; pour over cabbage rolls. Cover; cook over low heat or bake in 325 degree oven for 2 hours. Yield: 8 servings.