1 lg. head cabbage
1 lb. chuck, ground
1 sm. onion, grated
1 tsp. salt
1 lg. onion, sliced
2 (1 lb. 13 oz.) cans tomatoes (7 c.)
1 tsp. salt
1/4 tsp. pepper
1/2 c. uncooked reg. or processed white rice
2 eggs
1/4 tsp. pepper
2 (8 oz.) cans tomato sauce
Juice of 2 lemons
1/2 to 1 c. brown sugar, packed

Combine meat, rice, grated onion, eggs, 1 teaspoon salt, and 1/4 teaspoon pepper. Place mound of meat mixture in cup part of each leaf. Loosely fold over sides of each leaf; roll up. Start heating oven to 375 degrees. In bottom of Dutch oven, place a few of remaining cabbage leaves. Arrange layers of stuffed cabbage with seam sides down and sliced onion in Dutch oven. Pour on tomato sauce, tomatoes, and lemon juice. Add 1 teaspoon salt and 1/4 teaspoon pepper. Bring to boil on top of range. Sprinkle with sugar to taste. Bake, covered, 1 hour; uncover and bake 2 hours. Makes 8 servings.