Emma’s Amazing Stuffed Cabbage

2 lbs. chopped meat (she always bought kosher meat and ground it herself)
1 onion, grated
1 egg, beaten
½ scant cup of rice
2 tsp. salt
pepper
1 medium cabbages
1 onion, diced
3 carrots, sliced thinly in rounds
juice of one medium lemon
1 T sugar or honey 
1 large can of tomatoes, strained and crushed

Place cabbage in large bowl and pour boiling water over it. Remove leaves whole and soak in the hot water for 10 minutes. Place diced onion and carrot in a large pot lined with the outer, tough leaves. Fill pot with water and bring to a boil as you combine meat, chopped onion, egg, rice, salt and pepper. Make small balls of the meat mixture and roll in the medium and small leaves. You may use wooden toothpicks to hold them closed. Place in the boiling water and cover with the larger leaves. Lower the heat. Add lemon juice and sugar or honey. Cover and cook gently for 1½ hours. Remove rolls carefully to a large pan or casserole. Cover with the juice (including the vegetables) mixed with the crushed tomatoes after tasting and adjusting as necessary. Bake 350º for ½-3/4 hours. Remove toothpicks prior to serving. Serves 4-6

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