SWEET AND SOUR STUFFED CABBAGE

2 medium cabbages
1 large or 2 small onions
½ pound shoulder steak, cut in large chunks
Juice of 1 ½ lemons
3 tablespoons brown sugar (and to taste)
½ c. raisins
1 medium tomato, peeled, seeded and diced
2 small cans tomato sauce
Salt and pepper to taste

Stuffing:
1 ½ pounds lean ground beef
1 egg
1 cup rice, partially cooked
Pinch salt
1 tablespoon sugar
Juice of ½ lemon

Remove tough outer leaves and core of cabbage; discard. Place remaining cabbage leaves in pot of boiling water and simmer for 10 minutes until leaves are suitable for folding. Slice those cabbage leaves that will not be used in preparing cabbage rolls into shreds. Combine ground beef, egg, rice, sugar and lemon juice. Place 2-3 tablespoons  meat mixture on each leaf, fold ends and roll up. In an 8-quart pot, place sliced onions on bottom along with chunks of beef. Then add thickly shredded cabbage ¼ cup raisins and ½ diced tomato. Place a later of cabbage rolls on top, along with 1 tablespoon brown sugar and juice of ½ lemon. Continue to fill the pot with alternate layers of diced cabbage, raisins, diced tomato and cabbage rolls. Add balance of lemon and brown sugar and adjust to taste; flavor should be sweet-sour. Pour in 2 small cans tomato sauce; pot should be 2/3 filled and add 2 small can water. Bring pot of cabbage rolls to a boil and then reduce heat. Cover partially and simmer for 2 ½ to 3 hours. Stir pot occasionally so that cabbage rolls do not burn. If liquid evaporates, add can of tomato juice.