1 lg. head cabbage
1 lb. ground beef
1/2 c. raw rice
1 sm. onion, diced
2 eggs, beaten
1 tsp. salt
1/4 tsp. pepper
1 lg. onion, sliced

SAUCE:

2 (8 oz.) cans tomato sauce
1/3 c. lemon juice
1 tsp. salt
1/8 tsp. pepper
1/3 c. brown sugar

In large kettle boil water. Add cabbage (whole). Simmer 2-3 minutes or until leaves are pliable. Remove cabbage and drain.

Carefully remove 12 large leaves from cabbage. Trim thick rib if leaves are not soft enough to roll.

Preheat oven to 375 degrees.

In bowl combine beef, rice, diced onion, eggs, salt, pepper and mix well. Place about 1/4 cup mixture in the center of the loaf and roll with seams side down.

In Dutch oven place a few remaining leaves, arrange rolls with seam side down on leaves, top with onion slices.

Make sauce and pour over cabbage rolls. Cover and bake 1 1/2 hours. Uncover last 15 minutes. 6-8 servings.