1 lg. head cabbage
1 lb. chuck, ground
1/2 c. white rice, uncooked or processed
1 sm. onion, grated
2 eggs
1 tsp. salt
1/4 tsp. pepper
1 lg. onion, sliced
2 (8 oz.) cans tomato sauce
2 (1 lb. 13 oz.) cans tomatoes (7 c.)
Juice of 2 lemons
1 tsp. salt
1/4 tsp. pepper
1/2 to 1 c. brown sugar, packed

Remove 12 large leaves from cabbage. Trim off thick part of each leaf. Let boiling water stand on leaves a few minutes, so they become easy to roll.

Combine meat, rice, grated onion, eggs, 1 teaspoon salt, 1/4 teaspoon pepper. Place mound of meat mixture in cup part of each leaf. Loosely fold over sides of each leaf; roll up. Start heating oven to 375 degrees.

In bottom of Dutch oven, place a few of remaining cabbage leaves. Arrange layers of stuffed cabbage, with seam side down, and sliced onion in Dutch oven. Pour on tomato sauce, tomatoes, lemon juice. Add 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil on top of stove. Sprinkle with sugar to taste. Bake, covered, for 1 hour; uncover and bake 2 hours. As an alternate, you may cook the cabbages in an electric pot (8 quart capacity), bringing them to a boil at 375 degrees and then simmering 1 hour, covered, and 2 hours uncovered.