1 lg. cabbage
2 lb. ground chuck
1 c. cooked white rice
1 lg. onion, chopped
Sage, salt, pepper
2 sm. cans tomato paste
1 can tomatoes
3 tbsp. vinegar
2 tbsp. brown sugar
15 bay leaves
Raisins, optional

Boil cabbage, head down in covering water. Cook for 10 minutes until slightly tender. Separate leaves. Mix chuck, rice, onion, sage, salt, pepper, and 3 tablespoons paste. Fill each leaf with mixture, fold. Place in large pot. When meat and cabbage are used up, cover with tomatoes, paste, 1 paste can of water, vinegar, brown sugar and bay leaves. Cook covered for 3 to 4 hours. Add raisins last hour. This is wonderful prepared the day before and reheated.