3-4 lg. heads of cabbage
3 lbs. chopped beef
2 oz. rice, raw
1/2 lb. onions, minced
2 oz. carrots, grated
2 tsp. salt
1/2 tsp. pepper
3 whole eggs
4 oz. lemon juice
6 oz. brown sugar
6 oz. tomato puree
1 1/2 pts. water

1. Core cabbage and blanch for 10 to 12 minutes in boiling, salted water. Remove, cool and separate large leaves; reserve for formula. Use inside of the cabbage or other kitchen production.

2. Mix beef, rice, vegetables, seasonings and eggs. Blend thoroughly, but keep mixture as light as possible.

3. Scale 2 ounce portions of meat mixture. Place on flattened cabbage leaves, folding ends of cabbage leaves to the center and rolling securely but not too tight. The mixture (with the rice) will expand. Prepare 24 units.

4. Butter a baking pan and place cabbage rolls close together in the pan.

5. Combine the balance of ingredients. Add additional water to barely cover cabbage rolls, if required.

6. Cover and bake for 45 to 50 minutes at 350 degrees. Remove cover and bake for about 20 additional minutes. Serve cabbage rolls with a small amount of sauce. Yield: 12 portions. Each Portion: 2 rolls with sauce.

NOTE: There are many variations of filling and sauce ingredients, often with subsequent menu term changes, but procedures remain, basically, the same.