1 med. head cabbage
1 1/2 lb. ground chuck
1 c. cooked rice
1/2 c. chopped onions
1 level tsp. salt
1/2 tsp. pepper
1 (6 oz.) can tomato sauce

SAUCE:

2 (6 oz.) cans tomato sauce
1 tbsp. lemon juice
2 tbsp. brown sugar

Steam cabbage only until limp. Remove leaves one at a time, rinse in cold water and cut stiff rib from back of each leaf. Use about 12 leaves. Mix together the filling ingredients to make the stuffing. Fill each cabbage leaf with stuffing and roll.

Combine the sauce ingredients. Place stuffed cabbages in casserole, cover with sauce and bake covered for 2 1/2 hours in a 300 degree oven. Serves 4.