Stuffed Cabbage Rolls

• 1 head cabbage
• 1 lb. ground chuck (raw)
• 1 Tbsp. uncooked rice
• 2 Tbsp. sugar
• 2 Tbsp. grated onion
• 1 Tbsp. lemon juice
• 1 tsp. salt
• 1 tsp. pepper
• 1/4 tsp. paprika
• 2 Tbsp. fat
• 1 large minced onion
• 1/2 tsp. salt
• 1/4 tsp. paprika
• 1/4 tsp. pepper
• 1/2 c. hot water
• 1 (8 oz.) can tomato sauce
• 1/4 c. sugar
• 1/2 c. lemon juice

1. Wash cabbage; cut out core.
2. Cook whole in boiling water until barely tender; drain.
3. Combine next 8 ingredients.
4. Separate about 8 large leaves.
5. Put spoonful of mixture in each leaf; roll up, tucking in ends.
6. In hot fat in Dutch oven, saute onion with next 3 ingredients about 10 minutes.
7. Add hot water.
8. Place rolls on top of onion.
9. Mix tomato sauce with 1/4 cup sugar and lemon juice.
10. Pour over cabbage.
11. Cover; bake at 325u0b0 for 1 1/2 hours.

cabbage, ground chuck, rice, sugar, onion, lemon juice, salt, pepper, paprika, fat, onion, salt, paprika, pepper, hot water, tomato sauce, sugar, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1028682 (may not work)