l very large head of cabbage
2 lbs. ground chuck
1 cup uncooked rice
1 small onion - grated
3 eggs
1 1/2 tsps. salt
1/2 tsp. black pepper

1 large onion - sliced
2 - 16 oz. cans tomato sauce
1 - 28 oz. can whole or crushed tomatoes
1/4 cup lemon juice
1 tsp. salt
1/4 tsp. black pepper
1 1/4 cups brown sugar

Remove about 10 to 12 large cabbage leaves and place them in boiling water, a few minutes each to soften. Drain & set aside. Combine ground chuck, rice, grated onion, eggs, salt & pepper & mix well. Place a mound of the meat mixture, in the center of a large cabbage leaf. Fold and wrap the cabbage leaf completely around the hamburger. Repeat with all cabbage leaves and meat mixture.

Arrange cabbage rolls, seams down, with onion slices in a deep casserole dish or dutch oven. In a large bowl, mix together tomatoes, tomato sauce, brown sugar and lemon juice. Pour over cabbage rolls. Bake at 350º - covered for 1 hour, then uncovered for 1 more hour.