Stuffed Cabbage

This recipe came from a Good Housekeeping cook book, circa 1955. It's very good and has been a family favorite. Real comfort food.

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 1  large head of cabbage
• 1  lb  ground chuck
• 1⁄2 cup  uncooked rice
• 1  grated small onion
• 2  eggs
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1  sliced large onion
• 2 (8 ounce) cans tomato sauce
• 2 (16 ounce) cans diced tomatoes
• 2  lemons, juice of
• 1  teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄2 cup brown sugar

Directions

1. Remove 12 large leaves from cabbage. Trim off thick part of each leaf. Dip each leaf in boiling water for a few minutes to soften so they are easy to roll. Heat oven to 375f. Combine meat, rice, grated onion, eggs, 1 tsp salt and 1/4 tsp pepper. Place about two tablespoons of the mixture on each leaf and roll up loosely.Arrange a few remaining cabbage leaves in the bottom of a 9x13 pan. Arrange stuffed cabbage, seam down , and top with sliced onion. Pour on tomato sauce, tomatoes, lemon juice, 1 tsp salt and 1/4 tsp pepper.Bake, covered about 75 minutes.8.