Stuffed Cabbage Rolls Ingredients 1 1/2 lb. ground beef 1/4 cup rice, uncooked 1 egg 1 onion, grated 1 carrot, grated 1 tsp. salt 1/4 tsp. black pepper 1 large head cabbage 2 28 oz. cans tomatoes, crushed and or diced 1/4 cup lemon juice 3/4 cup brown sugar, packed 1/2 cup raisins 1 cup water Preparation In a large mixing bowl, combine ground beef, rice, egg, onion, carrot, salt and pepper. Form balls of meat. Blanch cabbage leaves by placing cored cabbage in boiling water for 3-5 minutes. Take leaves off one at a time. Place ball of meat mixture in the center of cabbage leaves and roll up, tucking in the ends. Line bottom of large roaster with remaining cut up cabbage and the rolls. Combine tomatoes, lemon juice, brown sugar, raisins and water. Pour over the rolls. Cover and bake in a 325 oven for 2 1/2 to 3 hours. Serves 8