SWEET AND SOUR STUFFED CABBAGE

1 medium head cabbage

3 medium onions

1 egg

1 cup cooked instant rice

1 cup shredded carrots

1 teaspoon salt

1 teaspoon pepper

1-1/4 pounds lean ground beef

1-15 ounce can of tomato sauce

1/2 cup packed brown sugar

1/2 cup lemon juice

1. Place the raisins in a small bowl and cover with boiling water. Let stand for 5 minutes; drain and set aside.

2. Fill a large 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, marking a V shaped cut.

3. 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.

4. 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.

5. Place sliced onions and reserved chopped cabbage in 13-in. x 9-in. baking dish. Arrange cabbage rolls, seam side down on top. Combine the tomato sauce, brown sugar and lemon juice; pour over rolls.

6. Cover and bake at 350F for 1 hour or until cabbage is tender a a meat thermometer reads 160F. Uncover; bake 5-10 minutes longer or until sauce reaches desired consistency.