1 lg. head cabbage
2 tbsp. oil
2 onions, sliced
3 c. canned tomatoes
3 tsp. salt
1/2 tsp. pepper
Beef bones
1 lb. ground beef
3 tbsp. uncooked rice
4 tbsp. grated onion
1 egg
3 tbsp. cold water
3 tbsp. honey
1/4 c. lemon juice
1/4 c. seedless raisins

Pour boiling water over cabbage to cover. Let soak for 15 minutes to soften leaves. Remove leaves carefully. Heat oil in a deep, heavy saucepan. Lightly brown onions. Add tomatoes, bones, and half the salt and pepper. Cook over low heat 30 minutes. Mix together beef, rice, grated onion, egg, and water. Place about one tablespoon meat mixture on each leaf. Tuck in sides and roll up carefully. Secure with a wooden toothpick (not colored, for it runs!). Add to the sauce. Cover and cook on low heat about 1 1/2 hours. Add honey, lemon juice, and raisins. Cook 30 minutes. Serves 6 for Entre or 12 for an appetizer.