Cabbage Rolls #1
1 large savoy cabbage
1 pound lean ground beef
1/2 c long-grain rice, uncooked
1 small onion, grated
2 large eggs
1/4 tsp pepper; 1/2 tsp salt
1 large onion, sliced
1 (28 oz) can tomatoes, undrained
1 (8 oz) can tomato sauce
1 clove garlic, minced
1/2 c firmly packed brown sugar
3 T lemon juice
Remove 12 outer leaves from savoy cabbage and place leaves in a large Dutch oven. Add boiling water to cover; let stand 30-40 min. Drain well, and set aside.Coarsely chop remaining cabbage, and place in bottom of a large Dutch oven. Set aside.Combine ground beef(not cooked) and next 5 ingredients. Place about 2 T mixture in center of each cabbage leaf; fold left and right sides over mixture, and roll up, beginning at bottom. Arrange cabbage rolls seam side down, in Dutch oven. Top with sliced onions.
Combine tomatoes and remaining ingredients and pour tomato mixture over cabbage rolls. Cover top with extra leaves so they don't burn.
Cover and cook over medium heat 1-1/2 hours or until tender. Serves 4-6.