Instructions: Wash cabbage, cut out the core end, and boil whole until you can separate a few leaves; put back to boil and repeat until you have enough leaves.

Combine meat, rice, 2 tablespoons of sugar, grated onion, 1 tablespoon of lemon juice, 1 teaspoon of salt, 1/4 tsp. pepper and 1/4 tsp. paprika.

Saute minced onion with remaining 1/2 tsp. salt, 1/4 tsp. paprika and dash of pepper in hot oil in frying pan or Dutch oven for about 10 minutes. Add 2-3 tablespoons of hot water and transfer to casserole or leave in Dutch oven.

Starting at thick end, place a spoonful of meat mixture on each cabbage leaf and roll up. Place seam side down in casserole dish.

Mix tomato sauce with sugar and 1/4 cup lemon juice and pour over cabbage rolls. Cover and bake in a 325 F. oven for 2-3 hours.

Taste and add more lemon juice or brown sugar if necessary. - Notes: Best made and cooked day ahead and re-heated.

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