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1
Preheat the oven to 350F.
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2
Remove 15 large leaves from the cabbage and trim off the thickest part of each leaf.
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3
Pour boiling water over the cabbage and let the leaves soak until they are pliable, about 4 minutes.
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4
Remove from the water, pat dry, and set aside.
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5
In a large bowl, combine the beef, rice, grated onion, eggs, 1 teaspoon of the salt, and 1/4 teaspoon of the black pepper.
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6
Place 1/4 cup of the meat mixture in the cupped part of each of the softened cabbage leaves.
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7
Fold over the sides of each leaf and roll them up.
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8
Recipe will make 8 to 10 rolls.
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9
Place the remaining 5 cabbage leaves in the bottom of a 9 x 13-inch casserole dish.
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10
Arrange layers of cabbage rolls seam side down, then add a layer of sliced onion over the cabbage rolls.
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11
Top the onion slices with another layer of cabbage rolls.
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12
In a large bowl, combine the tomatoes, tomato sauce, lemon juice, remaining 1 teaspoon salt, and remaining 1/4 teaspoon pepper.
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13
Pour over the cabbage rolls.
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14
Bake until bubbling, about 30 minutes.
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15
Sprinkle the casserole with the brown sugar, cover the dish with foil, and continue baking for 1 hour.
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16
Remove and serve hot.
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17
Spoon pan juices over rolls.
