Stuffed Cabbage Rolls

• 1 (15-ounce) can tomato sauce, divided
• 2 medium potatoes, cubed
• 2 large onions, cubed
• 2 eggs
• 3 cloves garlic
• 2 teaspoons salt
• 1 teaspoon pepper
• 2 1/2 pounds ground chuck
• 3 large heads of cabbage
• 2 (14 1/2-ounce) cans whole tomatoes, undrained
• 1 (28-ounce) jar apple butter
• 1/2 cup lemon juice
• 2 large onions, chopped
• 1 tablespoon sugar
• 1 tablespoon firmly packed brown sugar
• 2 teaspoons salt

1. Combine 3 tablespoons tomato sauce, potatoes, cubed onion, eggs, garlic, salt, and pepper in container of an electric blender. Process until well blended. Combine tomato mixture and meat in a large mixing bowl; mix well. Set aside.
2. Core cabbage, and set aside. Place heads in hot water to cover until leaves are easily separated. Remove leaves. Cook leaves in boiling salted water 5 to 8 minutes or until just tender; drain. Place about 1/4 cup meat mixture in center of each cabbage leaf; fold ends over, and tie with string. Shred remaining cabbage; place in bottom of a large Dutch oven. Place cabbage rolls on shredded cabbage.
3. Combine remaining ingredients; mix well. Pour over cabbage rolls. Cover; simmer 2 hours. Remove rolls; serve with sauce.

tomato sauce, potatoes, onions, eggs, garlic, salt, pepper, ground chuck, cabbage, tomatoes, apple butter, lemon juice, onions, sugar, brown sugar, salt

Taken from www.myrecipes.com/recipe/stuffed-cabbage-rolls (may not work)