1 head of green cabbage
1 1/2 lbs. of ground chuck
1 sm. chopped onion
1 tsp. salt
1/4 tsp. pepper
2 lg. cans of tomatoes
1 (8 oz.) can of tomato sauce
1/2 c. rice, regular and uncooked
1/3 c. brown sugar
1 egg

Combine meat, rice, onion, egg, salt and pepper. Pull about 10 or twelve leaves from cabbage and leave in boiling water long enough to make leaves soft to roll. Place a mound of mixture on each leaf and roll up. Cut in together with toothpick. Place a few extra leaves of cabbage in large pot. Arrange stuffed cabbage, with seam sides down and few slices of onion. Pour tomatoes, sauce, salt. Sprinkle with sugar, to taste and bake covered about 1 1/2 hour and 45 minutes uncovered. Serves 10.