|Green cabbage head||2 , cored|
|Lean ground beef||2 Pound|
|Onion||1 Large, chopped|
|Chili sauce||32 Ounce (2 Bottles, 16 Ounce Each)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs) (Light / Dark)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Raisins||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
Gently boil each cabbage head in stockpot about 10 to 15 minutes, until leaves are tender enough to separate.
Remove and let cool.
In bowl, mix together beef, onion, and paprika.
Separate cabbage leaves and drain well.
Place 2 to 4 tablespoons (depending on size of leaf) firmly packed meat mixture on center of each cabbage leaf.
Wrap leaves around meat as shown in the photo.
Layer cabbage rolls in Dutch oven; the pan should be about 2/3 full.
Pour chili sauce over top, add remaining ingredients (no need to mix ingredients).
Gently simmer, covered, over very low heat 2 to 3 hours.
Season with salt and pepper and serve.