2 lb. lean chopped meat
1 lg. onion, chopped
1 handful rice
2 tbsp. ketchup
1 tbsp. sugar
1 head cabbage
1 lb. flanken
2 cans tomato sauce
Juice of 1 lemon
1 1/2 c. sugar, or to taste

Combine first 5 ingredients. Take cabbage, remove core. Cover cabbage with cold water, cover pot, bring to boil and cook 10 minutes. Remove carefully and pull leaves off. Stuff each leaf with a little meat mixture, roll it and tuck sides in. Cut up leftover leaves and put in pot, along with flanken.

Add stuffed cabbages and cover with water. Cook 1 hour. Add tomato sauce, lemon juice and sugar into boiling pot. Cook 1 more hour.