Cabbage Rolls

Stuffing
 1 Head Cabbage
2 lbs. ground beef
1/2 c. raw white rice
1 small onion, grated
1 tsp. salt
1/4 tsp pepper
1/8 tsp allspice
2 eggs, beaten
1/4 c. water
1/4 tsp garlic powder

Sauce
2 lg cans tomato sauce
1 (28 oz) can whole tomatoes
1/3 c. lemon juice
1 tsp salt
1/8 tsp pepper
1/4 c light brown sugar
1/4 tsp garlic powder
1 sliced onion


Core cabbage. Place in boiling water a few minutes to loosen leaves; remove. Combine all filling ingredients. Place 1/4 c. mixture into hollow of cabbage leave. Fold over the sides and roll up. Place in kettle or large dutch oven with loose cabbage leaves on bottom. Stacks rolls and pour sauce on top. Cover and bake in oven 375 for 1 1/2 hours. Remove lid and bake another 1 1/2 hours, maybe less. Serve with rice.

Feeds plenty!