1 lg. head cabbage
2 onions
Several grains sour salt
2 lg. cans tomato puree
1/2 c. instant rice
2 lb. lean ground beef
Salt and pepper to taste
Sugar to taste

Pull cabbage leaves apart and put in large pot. Add two cup water and 1 chopped onion. Cook slowly until cabbage is tender. Add tomato puree, 2 tablespoons sugar, and sour salt. Cook 5 minutes and taste to see if it needs more sour salt or sugar.

MEATBALLS: Mix meat with one grated onion, rice, salt, and pepper and 1 teaspoon sugar. Make small meatballs and drop into cabbage mixture, cover and cook slowly for 2 hours over low heat. (This dish is better served the second day so the fat can be skimmed from the top.)