CABBAGE ROLLS

1 head cabbage 

1 pound ground beef 

2 eggs 

1/2 cup rice - uncooked

1 teaspoon salt 

1/2 teaspoon pepper pepper

1 onion - small, chopped

   SAUCE:

1 onion - large, chopped

2 cans tomato sauce (8 oz. cans)

2 cans tomatoes (1lb. 13 oz. cans)

2 tablespoons lemon juice 

1/2 teaspoon pepper 

1 teaspoon salt 

1 teaspoon Worcestershire sauce 

-1/2 cup brown sugar - more if desired

 Gently separate 8 outer leaves off of the cabbage.

Simmer cabbage leaves in a layer in a saucepan, covered, to soften - approximately 5 minutes.

Take them out of the skillet and lay them out on paper towels to cool.

Steam the rest of the chopped cabbage after steaming the big leaves - approximately 5 minutes.

Combine the remaining ingredients and mix well.

Take cabbage leaves, one at a time, and place approximately 1/4-1/2 cup mixture on the cabbage leaf and roll it up.

Do this until all of the meat mixture is rolled up.

Place extra steamed cabbage in the bottom of the baking dish.

Lay rolls, seam side down, on top.

Bring all sauce ingredients to a boil and pour over cabbage rolls.

Place in a 375° oven, covered, for one hour then bake uncovered at 250 for two hours.

Sprinkle with grated parmesan cheese before serving if desired.