12 lg. cabbage leaves
Boiling water
1 lb. lean ground beef
1/4 c. chopped onion
2/3 c. uncooked long grain rice
3 c. low sodium tomato juice
1/4 tsp. ground black pepper
2 tbsp. Fleischmann's regular or sweet unsalted butter
1 lg. onion, sliced
1/2 c. dark seedless raisins
1/4 c. honey
2 tbsp. lemon juice

Trim off thick part of each cabbage leaf. Cover leaves with water; soak 2 minutes.

Mix beef, onion, rice, 1 cup tomato juice and pepper. Place about 3 tablespoons meat mixture on each cabbage leaf. Tuck in sides and roll up.

Melt butter in skillet. Add sliced onion and brown lightly. Stir in remaining 2 cups tomato juice; bring to a simmer. Arrange cabbage rolls in sauce. Cover; cook over low heat for 1 hour. Uncover; cook 30 minutes more. Makes 6 servings.