1 lb. head cabbage
Beef bones or 2 slices flank steak
1 can crushed tomatoes (#2 1/2 can)
1 chopped onion
1 lb. ground beef
3/4 lb. ground veal
1 tbsp. vegetable flakes
2 tbsp. bread crumbs
1/2 tsp. ground pepper
1/2 c. raw rice
1 egg, beaten
4 tbsp. lemon juice
3 tbsp. brown sugar (diet brown sugar can be used)
Raisins (optional)

Cook cabbage for 15 minutes; drain well. Carefully separate the leaves of the cabbage. Cut core from each leaf. Combine the beef bones (or flank steak), tomatoes, and chopped onion in a heavy saucepan. Cook over medium heat while preparing mixture.

Mix ground meat, grated onion, rice and egg, 2 tablespoons bread crumbs, 1 tablespoon water and 1 tablespoon sauce from pot. Place heaping tablespoons of mixture on each leaf. Tuck opposite ends in and carefully roll up the cabbage leaf. Add lemon juice, brown sugar, raisins. Add seasoning, if needed. Cook covered over low heat for 1 1/2 hours. Serves 4-6.