Beef-Stuffed Cabbage Rolls

• 1 large head of green cabbage
• 1 pound lean ground beef chuck
• 1/3 cup cooked long-grain white rice (see page 195)
• 1 small onion, grated
• 2 large eggs
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 large onion, sliced
• 3 (14 1/2-ounce) cans diced tomatoes
• 1 (15-ounce) can tomato sauce
• 4 teaspoons fresh lemon juice (from 1 large lemon)
• 1/4 cup packed light brown sugar

1. Preheat the oven to 350F.
2. Remove 15 large leaves from the cabbage and trim off the thickest part of each leaf.
3. Pour boiling water over the cabbage and let the leaves soak until they are pliable, about 4 minutes.
4. Remove from the water, pat dry, and set aside.
5. In a large bowl, combine the beef, rice, grated onion, eggs, 1 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
6. Place 1/4 cup of the meat mixture in the cupped part of each of the softened cabbage leaves.
7. Fold over the sides of each leaf and roll them up.
8. Recipe will make 8 to 10 rolls.
9. Place the remaining 5 cabbage leaves in the bottom of a 9 x 13-inch casserole dish.
10. Arrange layers of cabbage rolls seam side down, then add a layer of sliced onion over the cabbage rolls.
11. Top the onion slices with another layer of cabbage rolls.
12. In a large bowl, combine the tomatoes, tomato sauce, lemon juice, remaining 1 teaspoon salt, and remaining 1/4 teaspoon pepper.
13. Pour over the cabbage rolls.
14. Bake until bubbling, about 30 minutes.
15. Sprinkle the casserole with the brown sugar, cover the dish with foil, and continue baking for 1 hour.
16. Remove and serve hot.
17. Spoon pan juices over rolls.

head of green cabbage, ground beef, white rice, onion, eggs, salt, freshly ground black pepper, onion, tomatoes, tomato sauce, lemon juice, brown sugar

Taken from www.epicurious.com/recipes/food/views/beef-stuffed-cabbage-rolls-378268 (may not work)