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Soak cabbage leaves in boiling water while preparing meat. Combine meat, onion, salt, and pepper. Drain cabbage leaves. Place a portion of meat in each cabbage leaf; roll up and fasten with a toothpick. Place cabbage rolls in a large deep kettle. Add all the remaining ingredients except the gingersnaps. If there is not enough liquid to cover rolls, add water just to cover . Bring to a boil and cook at a slow boil for 1 hour. Put a layer of gingersnaps over the tops of the cabbage rolls. Reduce heat and simmer 1 hour longer.

Serves 6 - 8

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