Head cabbage
1 lb. chuck, chopped
2 tbsp. uncooked minute rice
1 tsp. salt
1/4 tsp. pepper
1/2 c. water
1 egg, beaten
1 jar Ragu spaghetti sauce with mushrooms
1 sm. can sliced mushrooms
1 sm. onion, chopped
1/2 c. brown sugar
1/4 c. lemon juice
1 sm. box raisins

Remove cabbage leaves from head and immerse in boiling salted water, cook until partially translucent and pliable drain. Combine meat, rice, salt, pepper, water and egg; mix thoroughly. Spoon meat mixture on each leaf roll and keep closed with toothpicks.

Mix in pot Ragu spaghetti sauce with mushrooms, extra can of mushrooms, chopped onion, brown sugar, lemon juice and raisins. Add cabbage rolls. Cover and cook slowly about 1 1/2 to 2 hours.