2 lg. heads of cabbage
2 lb. meat, chopped
1/2 c. water
1/2 c. rice, uncooked
1 lg. onion, grated
Juice of 2 lemons
1 c. sugar
1 lg. can tomatoes
Dill
1 sm. tin shoestring beets
1/2 c. raisins
1/4 c. ketchup
2-3 tbsp. red wine
Salt & pepper

Makes about 30 rolls.

Cut out cabbage heart; place cabbage in enough boiling water to cover. Boil about 5 minutes. Separate leaves, drain. Mix meat with water, rice, onion, salt and pepper.

Roll 1 tablespoon of mixture into each cabbage leaf and place in pot or casserole dish. Cover with all other ingredients. Cook 2 hours on top of stove, tightly covered, then 2 hours at 350 degrees, uncovered. Adjust sugar-lemon juice to taste.