Stuffed Cabbage

1  large head cabbage 
2  lbs  ground chuck
1  cup rice, uncooked
1  small onion, minced
3  eggs
1-1/2  tsp salt
1/2  tsp pepper
1  large onion, sliced
2  cans (16 oz)  tomato sauce
28 oz.  can crushed tomatoes
1/4  cup  lemon juice
1  tsp  salt
1/4  tsp  black pepper
1-1/4  cup  brown sugar

Remove 10 or 12 large cabbage leaves and place them in boiling water, a
few minutes each, to soften. Drain and set aside.

Combine meat, rice, onions, eggs, salt and pepper. Mix well.

Place a mound of this mixture on each cabbage leaf. Fold and wrap up.
Secure with a toothpick, if needed. Arrange the rolls, seams down, along
with the onion slices, in a deep casserole dish.