1 large head cabbage
1/4 cup (1/2 stick) butter
2 onions, sliced
2 cups (1 pound can) whole tomatoes
3 teaspoons salt
1/2 teaspoon pepper
Beef bones (about 1 pound)
1 pound ground beef
4 tablespoons grated onion
3 tablespoons uncooked rice
3 tablespoons cold water
1 egg
1/4 cup seedless raisins
1/4 cup lemon juice
3 tablespoons honey

Dip 12 large or 18 small cabbage leaves in boiling water until limp enough to roll. Remove from water and drain. Melt butter in deep heavy saucepan. Lightly brown onions in it. Add tomatoes, 1 1/2 teaspoons salt, 1/4 teaspoon pepper and beef bones. Cook, uncovered, 30 minutes over low heat.

Meanwhile, mix together beef, grated onion, rice, water, egg, remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Place about 3 tablespoons of meat mixture on each cabbage leaf. Tuck in sides and roll carefully. Add cabbage rolls to the sauce. Cover; cook slowly over low heat for 1 1/2 hours. Add raisins, lemon juice and honey. Cook, uncovered, for 30 minutes.

Makes 12-18 cabbage rolls.

Submitted by: Louise Anderson