1 to 2 lbs. chopped meat (veal or beef)
1 egg
1 onion, diced
1/2 to 2/3 c. rice, uncooked
Salt (to taste) - garlic powder
Sour salt (to taste) - ground pepper
1/2 c. sugar
1 (8 oz.) can tomato sauce
1 (28 oz.) can crushed tomatoes
1 cabbage (look for lg. leaves)

Steam cabbage with water in Dutch oven until leaves are soft and easy to peel. (Do not discard water - will be used later). Mix meat with egg, salt, pepper, garlic powder and rice (set aside).

Lay out cabbage leaves - place small amount of meat mixture in leaf and roll (be sure to tuck in sides). When all the leaves that can be are made into rolls, shred left over cabbage and place in large (8 quart or larger) pot (with cover). Add onion, tomato sauce, crushed tomatoes, sugar and sour salt.

Place cabbage rolls in pot (you can make layers if necessary). (You can make tiny meatballs with excess meat mix). Add water from cabbage and cover everything in pot. Cook about 3 hours on small light. Keep tasting - add if needed more sugar and-or sour salt.