1 lg. head cabbage
1 lb. ground beef
3/4 c. raw rice
1 sm. onion, minced
2 eggs
1 tsp. salt
1/4 tsp. pepper
1 lg. onion, sliced
2 (8 oz.) cans tomato sauce
1 (#2) can tomatoes
1/4 c. lemon juice
1 tsp. salt
1/4 tsp. pepper
3/4 c. brown sugar
1/2 clove garlic, minced, or powder

Remove 12 leaves from cabbage and pour boiling water over them to wilt them so they can be rolled. Cut away the thick part of the base of each leaf. Drain leaves well.

Combine meat, rice, onions, eggs, salt and pepper. Place mound of meat on each leaf and roll it loosely starting with the stem end, tucking in and under, the other end. Place them in casserole or Dutch oven alternating with sliced onion.

Mix tomato sauce, tomatoes, lemon juice, and seasonings and pour over rolls. Bake covered for 1 hour at 350 degrees. Remove cover and bake 2 hours longer at 325 degrees.