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From: Nancy,.SanFran

Stuffed Cabbage
Recipe Source: The Art of Jewish Cooking by Jennie Grossinger
Serves 6 as a main course, 12 as a first course

1 large Cabbage head
2 tablespoons Fat
2 Onions -- sliced
3 cups Canned tomatoes
3 teaspoons Salt
1/2 teaspoon Pepper
Beef bones
1 pound Ground beef
3 tablespoons Uncooked rice
4 tablespoons Grated onion
1 Egg
3 tablespoons Cold water
3 tablespoons Honey
1/4 cup Lemon juice
1/4 cup Seedless raisins

Pour boiling water over the cabbage to cover and let soak for 15 minutes. Remove 12 leaves carefully; if leaves are small, use 18.

Heat the fat in a deep, heavy saucepan. Lightly brown the sliced onions in it. Add the tomatoes, half of the salt and pepper and all the bones. Cook over low heat 30 minutes.

Mix together beef, rice, grated onion, egg, water and remaining salt and pepper. Place some of the meat mixture on each cabbage leaf. Tuck in the sides and roll up carefully. Add to the sauce.

Cover and cook over low heat 1 1/2 hours. Add the honey, lemon juice and raisins. Cook 30 minutes longer.