Stuffed Cabbage Rolls

• large head cabbage
• 1 pound ground chuck
• 1/3 cup rice, raw, can use instant or regular
• 1 small onion, grated
• 2 eggs
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 large onion, sliced
• 1 large can (15 ounces) tomato sauce
• 3 cans (14.5 ounces each) diced tomatoes
• 3 to 4 teaspoons lemon juice (1 large lemon)
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 to 1 cup brown sugar

Remove about 15 large leaves from the cabbage; cut off very thick part of each leaf. Pour boiling water over the cabbage to wilt the leaves.

Preheat oven to 350°.
Combine ground chuck with the rice, grated onion, eggs, 1 teaspoon salt, 1/4 teaspoon pepper. Place a mound of meat mixture in cupped part of each softened cabbage leaf. Fold over sides of cabbage leaf; roll up. In bottom of Dutch oven, place a few of the remaining leaves. Arrange layers of cabbage rolls, seam side down, and sliced onions in a Dutch oven or large casserole. Pour on tomato sauce, tomatoes, lemon juice, and 1 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil on stove top. Sprinkle with brown sugar, to taste. Bake, covered, for 1 hour. Uncover and bake 2 hours longer.