2 heads dark green cabbage
2 lbs. ground beef
1 c. rice, uncooked
1 lg. onion, chopped
Salt & pepper to taste
1 lg. can tomato sauce
1 can tomatoes
1/2 tbsp. lemon juice

Core cabbage and boil 10 minutes. Separate leaves. Set aside in boiling water until tender enough to bend. Season beef with salt and pepper. Add onion, lemon juice and rice. Mix well. Fill leaves with mixture. Fold mixture in largest leaves. Secure with toothpicks. Place in bottom of Dutch oven. Cover with tomato sauce and tomatoes. Add 2 cans water. Cook covered, simmering for 3 to 4 hours. 6 to 8 servings.