1 head cabbage (about 2 lbs.)
1 lb. chuck, ground
1 tbsp. pkg. precooked rice
2 tbsp. sugar
1 tbsp. lemon juice
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. paprika
2 tbsp. grated onion

Early in day or day before; wash cabbage; cut out core. Cook whole in boiling water until barely tender; drain. Combine other ingredients and mix them together. Separate about 8 large leaves from cabbage (save rest of cabbage head to cut up and cook with butter and cream another day). Put spoonful of meat mixture on each leaf; roll up, tucking in ends to make neat compact bundles.

SAUCE:

2 tbsp. fat, salad oil or bacon drippings
1 minced lg. onion
1/2 tsp. salt
1/4 tsp. paprika
Dash pepper
1/2 c. hot water
2 (8 oz.) cans tomato sauce
1/4 to 1/2 c. sugar
1/2 c. lemon juice

In hot fat in Dutch oven or chicken fryer, saute minced onion with salt, paprika and pepper about 10 minutes or until onion is tender. Add hot water. Place cabbage rolls on top of onion. Mix tomato sauce with sugar and lemon juice; pour over cabbage rolls. Cover; cook over low heat, or bake in 325 degree oven 2 hours. Taste, add more sugar or lemon juice if desired. Refrigerate. To serve: reheat cabbage rolls in sauce on top of range over low heat or in 325 degree oven. Makes 4 generous servings.