1 large cabbage
1½ pounds chopped meat
1 tsp. salt
½ tsp. pepper
½ cup instant rice, uncooked (If using regular rice, soak rice in warm water for 15 minutes and then drain before using)
1 large onion, grated
1 large onion, sliced
¼ cup water
1 can chopped tomatoes
1 tbsp. lemon juice
2 tbsp. sugar
½ cup raisins
Core cabbage and put into large pot of water. Bring to a boil and then remove from heat and let stand for 10 minutes, until leaves soften.
In a large pot, combine a can of tomatoes, ¼ cup water, sliced onions, lemon juice, sugar, and raisins. Bring to a boil and taste.
Take leftover and small cabbage leave and cut them up and add to sauce.
Mix chopped meat, rice, onion, salt, and pepper, and make into a shape like a small egg or meatball.
Wrap softened cabbage leaves around meat mixture. Hold in place with a toothpick.
Put the stuffed cabbage in the pot with the sauce. Cook on low for about 2 hours.