Ingredients
1/2 cup raisins1 cup boiling water1 medium head cabbage3 medium onions1 egg1 cup cooked instant rice1 cup shredded carrots1 teaspoon salt1 teaspoon pepper1-1/4 pounds lean ground beef1 can (15 ounces) tomato sauce1/2 cup packed brown sugar1/2 cup lemon juice
Preparation
Place raisins in a small bowl; cover with boiling water. Let stand for 5 minutes; drain and set aside.
Fill a Dutch oven three-quarters full of water; bring to a boil. Add cabbage; cook for 2-3 minutes or just until leaves fall off head. Set aside 12 large leaves for rolls; chop remaining cabbage and set aside. Cut out the thick vein from the bottom of each reserved leaf, making a V-shaped cut.
Slice two onions and set aside; chop the remaining onion. In a large bowl, combine the chopped onion, egg, rice, carrots, salt, pepper and reserved raisins. Crumble beef over mixture and mix well.
Place 1/4 cup meat mixture on each cabbage leaf; overlap cut ends of leaf. Fold in sides. Beginning from the cut end, roll up completely to enclose filling.
Place sliced onions and reserved chopped cabbage in a 13x9-in. baking dish. Arrange cabbage rolls, seam side down, on top. Combine the tomato sauce, brown sugar and lemon juice; pour over rolls.
Cover and bake at 350° for 1 hour or until cabbage is tender and a thermometer reads 160°. Uncover; bake 5-10 minutes longer or until sauce reaches desired consistency.
