1. Boil one head of cabbage in water about 15-20 minutes. Drain and cool.
2. In a bowl, mix:
3/4 lb ground beef
2 TB uncooked rice
1 grated onion (sm)
1/2 TB ketchup
1 egg
salt & pepper
3. In another bowl, mix sauce:
1 large can tomatoes
1 large can tomato soup (or sauce)
scant 1/2 c brown sugar
lemon juice to taste
4. Separate cabbage leaves and roll a small amount of the above
mixture in each leaf. NOTE: If you have leftover mixture after filling
leaves, you can roll the mixture into tiny meatballs.
5. In deep pot, put alternating layers, first of sauce (crumble a
handful of ginger snaps into bottom layer of sauce), then a layer of
rolled cabbage leaves (and tiny meatballs, if you have any), then one
layer of sliced onion rings, then repeat.
6. NOTE: If you'd like to get a second meal out of this, put a nice
piece of chuck roast in the bottom of the pot, on top of the first
layer of sauce and below the first layer of rolled cabbage.
7. Cook on low heat, covered, for about 2 1/2 hours.
