1. 1 whole head of cabbage (about 4 lbs.)
2. boiling salted water
3. 1 onion, chopped
4. 2 tsps. of oil
5. 2 lbs. of ground beef
6. 1 package of Success Rice (or 1 1/2 cups of cooked rice)
7. 1 tsp. of salt
8. 1/4 tsp. of pepper
9. 2 tbsps. of white vinegar
10. (for Mike's batch - 1 cup of brown sugar*)
11. 2 10 oz. cans of tomato sauce
12. 2 1/2 cups of water

1. Remove core from cabbage. Place whole head a kettle filled with boiling salted water. Cover; cook for 3 minutes or until softened enough to pull off individual leaves.
    Repeat to remove all large leaves (about 30). Cut thick center stem from each leaf. Chop remaining cabbage.

2. Sauté onion in oil. Add meat, rice, salt and pepper. Mix thoroughly. Place a heaping teaspoonful of meat mixture on each leaf of cabbage. Tuck sides over filling
    while rolling leaf around filling. Secure with wooden toothpicks.

3. Place half of the chopped cabbage on bottom of a large pot (or Dutch oven). Fill with layers of the cabbage rolls. Cover with remaining chopped cabbage.

4. Combine tomato sauce and vinegar (and brown sugar for Mike's batch) with water; mix until smooth. Pour over cabbage rolls. Cover and bring to a boil. Reduce heat and simmer for 1 1/2 hours.

5. Serve cabbage rolls with sauce.