Remove about 15 large leaves from the cabbage; cut off very thick part of each leaf. Pour boiling water over the cabbage to wilt the leaves.

Preheat oven to 350°.
Combine ground beef (chuck) with the rice, grated onion, eggs, 2 tsp paprika, 1 tsp salt, 1/4 tsp pepper and garlic.

Place a mound of meat mixture in cupped part of each softened cabbage leaf. Fold over sides of cabbage leaf roll up.

In bottom of Dutch oven, place a few of the remaining leaves. Arrange layers of cabbage rolls, seam side down, and sliced onions in a Dutch oven or large casserole.

Pour on tomato sauce, tomatoes, lemon juice, and 1 tsp salt and 1/4 tsp pepper and bay leaves. Bring to a boil on stove top.

Sprinkle with brown sugar, to taste. Bake, covered, for 1 hour. Uncover and bake 45 minutes longer.

Serves: 12