1-2 lb. head cabbage
1 lb. ground beef
3/4 c. onion, chopped
1/2 c. rice, cooked
2 tsp. salt
1/4 tsp. black pepper
1 (1 lb.) can tomatoes, whole
2 tbsp. raisins, seedless
1 1/2 tsp. lemon juice
2 tbsp. brown sugar
2/3 c. onion, thinly sliced

Place head of cabbage in a large kettle and add enough water to cover. Bring to a boil over high heat. Reduce heat to moderate and cook about 15 minutes, until cabbage is slightly tender. Saute ground beef until color changes. Mix beef with chopped onion, rice, 1 teaspoon of salt and the pepper.

When cabbage is tender, drain and let cool until it can be handled. Core cabbage and remove leaves one by one. Put 2 tablespoons of meat mixture at the core end of the leaf, wrap end of leaf over meat, fold in sides and roll up. Put tomatoes and their juice in a kettle.