8 to 12 cabbage leaves, steamed
1 1/2 c. cooked rice
1 med. onion, chopped
1 tsp. salt
1/4 tsp. pepper
1 lb. ground beef
1 can tomatoes
2 onions, sliced
2 beef bouillon
1 tsp. salt
1/4 c. lemon juice
3 tbsp. brown sugar

Mix the rice, chopped onion, salt, pepper, and ground beef. Spoon rice mixture into cabbage leaves. Tuck in sides of leaves and roll. Secure with toothpick. Place seam side down in large kettle, layer rolls, tomatoes, sliced onions. Add salt and bouillon cubes. Cover and cook 1 hour. Remove cover, add lemon juice and brown sugar. Cook uncovered 30 more minutes. Yield: 4 to 6 servings.