1 lg. head cabbage
1 beaten egg
1 c. cooked rice
1/4 c. chopped onion
1 1/4 tsp. salt
1/4 tsp. pepper
1 1/4 lbs. ground beef
1 can whole tomatoes
2 tbsp. brown sugar
1 tbsp. lemon juice

Leaving cabbage head intact, with a sharp knife, cut out the center core. Place cabbage in a large pot. Cover with water. Bring to a boil. Remove cabbage from pot; drain. Save cabbage water. Cabbage should be semi-cooked and flexible, but not falling apart, which is a sign of over cooking. Mix together egg, rice, onion, salt, pepper and meat. Add 1/4 cup water from the cooked cabbage. Separate cabbage leaves carefully. On each leaf, put a spoonful of meat mixture. Fold in cabbage sides and roll. Place in pot. Stack rolls. Combine tomatoes, brown sugar, lemon juice and cooked cabbage water. Pour over rolls. Be sure rolls are covered. Simmer, covered for 2 hours.