• 14 to 16 large cabbage leaves
• 1 pound Kosher ground beef
• 1 matzo - broken
• 1 egg beaten
• 1 large onion diced
• ¼ cup lemon juice
• ½ cup sugar
• ¼ cup water
• 1 small can tomato sauce

Remove leaves from a large head of cabbage. Place them in a large pot, cover with boiling water and simmer for 5 minutes. Drain.

Soak broken matzo in the ½ cup water for until soft. Combine this mixture with the ground beef and egg.

Place a heaping tablespoon of the meat mixture in the center of each cabbage leaf. Fold in the sides to cover and roll the ends over the mixture.

Place rolls in a large sauce pan with open sides down.

Combine the remaining ingredients and pour over the cabbage rolls. Bring to a boil and then reduce the heat. Simmer on the stove for about 1 and a half hours basting occasionally. Serves 5 to 6

Cooking Tips:  Check eggs for blood before using-- Eggs that contain trace amount of blood are treif and are not kosher

Kosher Meat -- Beef