1 lg. head cabbage
2 tbsp. fat
2 onions, sliced
3 c. canned tomatoes
3 tsp. salt
1/2 tsp. pepper
1 or 2 beef bouillon cubes
1 lb. ground beef
3 tbsp. uncooked rice
4 tbsp. grated onion
1 egg
3 tbsp. cold water
3 tbsp. honey or brown sugar
1/4 c. white vinegar

Pour boiling water over the cabbage to cover and let soak for 15 minutes. Remove 12 large leaves carefully; if leaves are small, use 15.

Heat the fat in a deep, heavy saucepan. Lightly brown the onions in it. Add the tomatoes, half of the salt and pepper and the beef bouillon cubes. Cook over low heat 30 minutes.

Mix together the beef, rice, grated onion, egg and water.

Place some of the meat mixture on each cabbage leaf. Tuck in the sides and roll up carefully. (Hold together with a toothpick.) Add to the sauce. Cover and cook over low heat 1 1/2 hours. Add the honey or brown sugar and vinegar. Cook 30 minutes longer. If you want more juice, add 1/2 cup tomato juice. Serves 6 as a main course.

NOTE: If you double the recipe, just freeze the remainder.