1 lg. head cabbage (about 3/1 2 lbs.)
1 lb. ground chuck
1/2 c. raw white rice
1 sm. onion, grated
2 eggs, beaten
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. allspice

SAUCE:

16 oz. tomato sauce
1 lb. 12 oz. can tomatoes, undrained
1/3 c. lemon juice
1 tsp. salt
1/8 tsp. pepper
1/4 c. light brown sugar, packed

In large kettle bring 3 quarts water to boiling. Add cabbage and simmer 2-3 minutes or until leaves are pliable. Remove cabbage and drain.

Carefully remove 12 leaves from cabbage. Trim thick ribs. If leaves are not soft enough to roll, return to boiling water for a minute.

In large bowl combine chuck, rice, onion, eggs, salt, pepper, allspice and 1/4 cup water. Mix with fork until well blended. Place about 1/4 cup meat mixture into the hollow of each of the twelve cabbage leaves. Fold sides of leaves over stuffing. Roll up from the thick end.

In Dutch oven place a few of the remaining cabbage leaves. Place rolled cabbage leaves on tops, seam side down. Make sauce in large bowl, combine tomato sauce, tomatoes, lemon juice, 1/4 cup water and salt and pepper. Pour over cabbage rolls.

Bring to a boil over medium heat. Sprinkle with brown sugar. Cover and place in oven. Bake in preheated 375 degree oven for 90 minutes. Uncover and continue to bake 90 minutes longer. Serves 6-8.