Stuffed Cabbage Rolls - cooking recipe

Ingredients

cabbage leaves
3 lb. ground round steak or chuck
1/2 c. rice, partially cooked
3 or 4 eggs, slightly beaten
garlic salt and pepper to taste
1 large onion, sliced
1 large can tomatoes
1 large can tomato sauce
juice of 1/2 lemon
1/2 to 3/4 c. brown sugar

Preparation

Carefully remove leaves from cabbage.
Pour boiling water over separated leaves.
Place small cabbage leaves that are too small to fill in bottom of deep kettle.
Mix together meat, rice, eggs and seasonings; mix well.
Make meatballs; wrap in cabbage leaves and place in kettle.
After kettle is 1/2 full, place sliced onion on top.
Pour in can of tomatoes.
Finish placing rest of meat in leaves.
When finished filling with cabbage rolls, pour tomato sauce over top.
Squeeze juice of 1/2 a lemon and sprinkle brown sugar on top.
Cook on top of stove slowly for few hours until well done over a low heat.