14 to 18 cabbage leaves
2 lbs. ground beef
1/2 c. bread crumbs
1 egg
1 tsp. salt (or substitute)
1/4 tsp. pepper
1 lg. onion, grated
Garlic powder
1/2 c. raisins
3 tbsp. fat
4 tbsp. brown sugar
Dash of Worcestershire sauce
Juice of 1 lemon
2 cans tomato soup

Drop cabbage leaves into boiling salted water for 5 minutes. Remove. Trim center veins. Combine meat, bread crumbs, egg, half of onion, salt, pepper, garlic powder and 1/4 cup raisins. Place large spoonful on each cabbage leaf. Roll up and tuck ends inside. Melt fat in heavy pot, brown cabbage balls evenly. Sprinkle with sugar, balance of raisins and onion, lemon juice and Worcestershire sauce. Cover with soup. Cover and simmer about 2 hours. Makes 6 servings.