3 tbsp. butter
1 1/2 c. coarsely chopped onions
1/2 c. packed brown sugar
1 (35 oz.) can peeled tomatoes, packed in tomato juice
2 c. tomato sauce
1 (3 lb.) green cabbage
1 sm. onion, peeled
2 lbs. ground beef
2 eggs, lightly beaten
1/4 c. raw rice
2 tbsp. ketchup
Salt
Ground pepper
3/4 - 1 c. raisins
1-2 tsp. lemon juice
Ginger snaps to cover

Saute onions in large pot in melted butter until soft and almost clear. Add brown sugar and stir with wooden spoon until smooth. Break up tomatoes and add with juice and tomato sauce. Cover pot and simmer 1 hour.

Boil a large pot of water. Cut core out of cabbage, peel off largest leaves. Cut leaves at hard spine and pop them off the head, place in water and boil for a few minutes until soft (but not mushy) so they will fold without tearing.

FILLING: Grate onion into the meat in a bowl. Add the eggs, rice, ketchup and salt and pepper and mix with your hands. (Add a little (1/2 cup) warm water if mixture is not soft.) Remove one cabbage leaf at a time and put about 1/3 cup of filling in each leaf; fold up ends and roll, tucking in edges.

Place stuffed leaves in sauce. Make any leftover meat into meatballs and put in. Shred extra cabbage and cook if desired. Add raisins and lemon juice. Cook 1 hour covered over low heat. Then put a layer of ginger snaps over entire top, re-cover and cook an additional 1/2 hour. Stir cookies into sauce as they "melt". Remove cabbage rolls and stir sauce and put over rolls.