Stuffed Cabbage

• Large head cabbage (Savoy works best)
• 1 lb. Chuck, ground
• 1/2 c. uncooked regular or processed white rice
• 1 small onion, grated
• 2 eggs
• 1 tsp. Salt
• 1/4 tsp. Pepper
• 1 large onion sliced
• 2 8-oz. Cans tomato sauce
• 2 1 lb.- 13 oz. cans tomatoes (7 cups)
• Juice of 2 lemons
• 1 tsp. Salt
• 1/4 tsp. pepper
• 1/2 to 1 c. brown sugar, packed

1. Remove 12 large leaves from cabbage.
2. Trim off thick part of each leaf.
3. Let boiling water stand on leaves a few minutes, so they become easy to roll.
4. Combine meat, rice, grated onion, eggs, salt, pepper.
5. Place mounds of meat mixture in cup part of each leaf.
6. Loosely fold over sides of each leaf; roll up.
7. Start heating oven to 375u0b0.
8. In bottom of Dutch oven, place a few of remaining cabbage leaves.
9. Arrange layers of stuffed cabbage with seam sides down, and sliced onion in Dutch oven.
10. Pour on tomato sauce, tomatoes, lemon juice.
11. Add 1 tsp. salt, 1/4 tsp. pepper. Bring to boil on top of range.
12. Sprinkle with sugar to taste. Bake, covered, 1 hour; uncover; bake 2 hours.
13. (Serves 8.)

head cabbage, regular, onion, eggs, salt, pepper, onion, tomato sauce, tomatoes, lemons, salt, pepper, brown sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=114233 (may not work)