1 lg. cabbage
1 onion
1/2 c. cooked rice
1 lb. ground chuck
1 egg
1 tsp. salt
1/8 tsp. pepper
1 lg. can tomato puree (16 oz.)
1/2 c. dark brown sugar
Juice of 1lemon
1 c. raisins

Cut core out of cabbage and place in a large pot of boiling water, for about 5 minutes to soften leaves. Remove from pot and gently separate leaves. Return cabbage to boiling water. Repeat this process until you have 14-16 large leaves. Set aside remaining cabbage.

Combine meat, rice, egg, salt, pepper and half the raisins. Place a generous amount of meat mixture in center of each leaf. Fold in sides, then roll up. Shred remaining cabbage and line the bottom of a large pot with the cabbage. Place rolled up stuffed cabbage on top, close together.

Combine tomato puree, sugar, lemon and raisins; pour over stuffed cabbage. Add sliced onion and shredded cabbage. Simmer gently about 2 1/2 to 3 hours.