1 med. cabbage
1 lb. ground chuck
3/4 c. raw rice
1 med. onion, chopped
Salt & Pepper
1 (1 lb.) can tomatoes
3 tbsp. lemon juice (or more)
2 tbsp. brown sugar
Garlic (opt.)

Core cabbage and separate all leaves. Put in pan of hot water to wilt; set aside.

Mix ground chuck, rice, onion, salt and pepper. When leaves are well wilted, remove hard stems. Place about 2 teaspoons of meat and rice mixture in cabbage leaf and roll. Place in pot or baking dish, rolled side down. Crush and add canned tomatoes. Add 1/4 cup water and about 3 tablespoons lemon juice and the sugar. Garlic may be added. If you wish, use more lemon juice and brown sugar for the sweet and sour sauce. Pour over cabbage leaves.

Cook on top of stove, covered, for 3 to 4 hours, just simmering. Or place covered casserole in preheated 400 degree oven; reduce heat to 350 degrees and bake for 3 hours. Serves 6.