MEAT FILLING:

2 lbs. ground beef
1/2 c. Minute Rice, uncooked
1 lg. onion, chopped
1/4 tsp. salt
1/8 tsp. white pepper
1/8 tsp. granulated garlic
3 eggs
1/2 c. cold water

Mix meat mixture together; set aside.

CABBAGE: Cut cabbage head in half. Boil 15 minutes. Cool and core. Pull off leaves.

SAUCE:

2 (#2 1/2) cans tomatoes, crushed with tomato puree
1/4 c. hot water

To the above, add 1 cup brown sugar (not packed); mix. Add: 1/3 c. lemon juice 1/2 tsp. salt 1/8 tsp. granulated garlic 4 bay leaves 1/2 c. golden raisins

Mix together and put aside.

To Assemble: Using outer leaves of cabbage, wrap 1/2 cup meat mixture with 22 leaves. Roll up, tuck ends. Put a ladle of sauce in bottom of 9"x13" pan. Place cabbage rolls in pan and pour sauce over rolls. Cover and bake at 375 degrees for 1 1/2 hours.

This makes quite a few cabbage rolls, enough to freeze some for later. This is one of my favorite recipes.