1 lg. head cabbage
1 lb. lean chopped beef
2/3 c. uncooked rice (could be instant)
1 lg. onion (1/4 of onion, diced)
2 cans tomato sauce
1/2 lemon (juice)
2 tbsp. brown sugar
Salt & pepper to taste

Cut core out of cabbage, place cabbage in boiling water for a few minutes. Take off outer leaves gradually; set aside. Mix meat, rice seasoning and 1/4 diced onion. In each cabbage leaf place a little meat mixture and roll up, folding 1 side of leaf over meat, roll up and tuck other end in so that meat stays intact.

Slice onion and cabbage which was not used for leaves, thin and line bottom of pot. Place cabbage rolls on top, layering until all is used up. Add tomato sauce, lemon and sugar. Cook over low heat in covered pot for approximately 1 1/2 hours. Shake pot or stir gently to prevent sticking.