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Sweet + Sour Stuffed Cabbage, Russian style

Source of Recipe

from "A Taste of Russia, A Cookbook of Russian Hospitality"
Sweet + Sour Stuffed Cabbage, Russian style
(Stuffed Cabbage Leaves "Golubtsy")

1 head of white cabbage (about 2 lb.)
2 large onions, coarsely chopped
3 tbsp. olive oil
3/4 lb. ground beef
(or half ground beef and half ground veal)
3 tbsp. raw rice
1 large carrot, scraped and grated
1 large clove garlic, crushed
1/4 tsp. crushed fennel seed
2 tbsp. minced parsley
1 tsp. salt
ground black pepper to taste (use liberally)
1 large egg, beaten
2 lb. ripe tomatoes, peeled and cut into chunks
(or 1 28oz. can, drained) ( I don't drain)
1/3 c. fresh lemon juice
1/2 c. dark brown sugar
1/4 tsp. salt

Core the cabbage. Blanch it in boiling water for about 5 minutes.
Remove from the pot and gently peel off the outer leaves. If the
inner leaves are still too stiff to be removed, return the cabbage to
the boiling water for another minute or so. Continue until all the
leaves have been removed. Use the small inner leaves or any damaged
ones to line the bottom and sides of a 3-quart Dutch oven. Reserve
the cooking liquid.
To prepare the onions, mix the onions with the olive oil in a heavy
bottomed frying pan. Pour over enough of the hot water from the
cabbage pot to just cover the onions. Bring to a boil and simmer
slowly, uncovered for 45 minutes to 1 hour or until the water has
evaporated and the onions are golden. Stir occasionally to make sure
the onions don't stick to the pan.
While the onions are simmering, prepare the filling.
In a large bowl thoroughly mix together the ground beef, raw rice,
carrot, garlic, fennel, parsley, salt, and pepper. Stir in the egg,
blending well.
Now, starting with the largest leaves, take a cabbage leaf and place a
mound of the filling along the center. Tuck up the bottom edge of
the leaf first, then roll and tuck until the filling is completely enclosed
in the leaf. Continue until all the filling has been used. There should
be about 12 rolls. Place half the rolls in the cabbage-lined pot in a
single layer. Cover with half of the prepared onions, then top
with the remaining cabbage rolls and the rest of the onions.
In a medium-sized saucepan heat the tomatoes, pressing with the back
of a spoon until they begin to give off juice. Stir in the lemon
juice, sugar and salt. Bring to a boil. Pour over the cabbage rolls.
The chunks of tomato will form a layer on top. Cover the pot and
simmer for 1 1/2 to 2 hours.
Makes 4 servings.

Note:
These cabbage rolls are even better reheated the second day
from "A Taste of Russia, A Cookbook of Russian Hospitality" by Darra Goldstein.