Diane's Stuffed Cabbage Recipe

• 1 lg. head cabbage
• 1 pound chuck, grnd
• 1/2 c. white rice, uncooked or possibly processed
• 1 sm. onion, grated
• 2 Large eggs
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 lg. onion, sliced
• 2 (8 ounce.) cans tomato sauce
• 2 (1 pound 13 ounce.) cans tomatoes (7 c.)
• Juice of 2 lemons
• 1 teaspoon salt
• 1/4 teaspoon 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 min, so they become easy to roll.
4. Combine meat, rice, grated onion, Large eggs, 1 tsp.
5. salt, 1/4 tsp.
6. pepper.
7. Place mound of meat mix in c. part of each leaf.
8. Loosely fold over sides of each leaf; roll up.
9. Start heating oven to 375 degrees.
10. In bottom of Dutch oven, place a few of remaining cabbage leaves.
11. Arrange layers of stuffed cabbage, with seam side down, and sliced onion in Dutch oven.
12. Pour on tomato sauce, tomatoes, lemon juice.
13. Add in 1 tsp.
14. salt and 1/4 tsp.
15. pepper.
16. Bring to a boil on top of stove.
17. Sprinkle with sugar to taste.
18. Bake, covered, for 1 hour; uncover and bake 2 hrs.
19. As an alternate, you may cook the cabbages in an electric pot (8 qt capacity), bringing them to a boil at 375 degrees and then simmering 1 hour, covered, and 2 hrs uncovered.

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

Taken from cookeatshare.com/recipes/diane-s-stuffed-cabbage-21246 (may not work)