8 lg. green cabbage leaves
1 lb. ground beef
1/4 c. minced onion
1/2 c. cooked rice
1 to 2 tsp. salt
1/4 tsp. pepper
1 lb. can tomatoes
2 tbsp. vinegar
2 tbsp. sugar

Cover cabbage leaves with boiling water and allow to stand about 3 minutes to make leaves pliable. (Drain well.)

Combine ground beef, 3 tablespoons of the onions, rice, salt and pepper and mix. Place a portion of the meat mixture in each cabbage leaf. Roll and fasten with picks.

Combine tomatoes, remaining 1 tablespoon onion, vinegar and sugar and bring to a boil in a large skillet. Add cabbage rolls. Cover and cook over low heat about 1 1/4 hours or until tender. Serves 6 to 8.