1 head cabbage
1 lb. ground beef
1 to 2 tbsp. pkg. pre cooked rice
2 tbsp. sugar
1 tbsp. grated onion
1 tbsp. lemon juice
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
2 tbsp. oil
1 to 2 lg. onions, sliced or chopped
1/2 tsp. paprika
1/8 tsp. pepper
1 lg. can whole or crushed tomatoes
1/4 to 1/2 c. sugar
1/4 c. lemon juice

Wash cabbage, cut out core. Cook whole in boiling water about 15 minutes or until barely tender. Drain. Combine meat, rice, 2 tablespoons sugar grated onion, lemon juice (1 tablespoon), 1 teaspoon salt, 1/4 teaspoon pepper and 1/4 teaspoon paprika.

Separate cabbage leaves. Starting at outer edge of leaf put spoonful of meat mixture on and roll up, tucking in ends. (The tough core edge should be on outside of roll.)

In Dutch oven or roasting pan saute the sliced or chopped onions in oil. Place cabbage rolls on top of onions. Mix tomatoes with salt, 1/4 to 1/2 cup sugar, 1/4 cup lemon juice and 1/4 teaspoon paprika. Pour over cabbage rolls. Cover pan and bake at 325 degrees for 2 hours. Can also be cooked over low heat on top of stove.