My Cabbage Rolls - cooking recipe

Ingredients

For filling
1 kg extra lean ground beef
1 carrot
2 medium onions (I use VIdalia or red)
4 teaspoons salt
2 teaspoons pepper
2 eggs
1 cup raw long grain rice
For wrap
25 steamed cabbage leaves
For sauce
1 (8 ounce) can diced tomatoes (or fresh ones)
1/2 cup brown sugar
1 liter tomato sauce (unsweetened)
2/3 cup water
1/4 cup lemon juice
Topping
sour cream

Preparation

Take the cabbage head and core. Use one big head or two medium sized heads. Carefully peel 25 outer leaves, preferring the green ones.
Using a pot of hot water, or a bamboo steamer, steam them for 3 - 5 minutes, until pliable. Set aside.
Make the filling.
Take one wilted leaf, and put a lime sized ball of filling inside. Tuck the top end, and sides and turn upside down into the pan. Continue until all lettuce leaves have been used.
Mix the sauce and pour over the cabbage rolls.
Cover each pan tightly with aluminum foil. Bake in preheated 475F oven for 1 hour. Uncover, and bake for another 15 minutes.
Serve with a dollop of sour cream.