@SharonaN - here’s my grandmother’s recipe:
1 head cabbage (which you prepare in advance as above, by freezing for 2 days, then thawing out in the refrigerator for a day, and then washing all leaves under a strong stream of running water to knock out any bugs that may have been hiding in there - yet another benefit of freezing the cabbage is that’s all you need to do to take care of the bugs because they’ll just slide off).
1 pound meat
1/4 cup white rice
pepper and salt to taste
Mix together and roll in cabbage leaves, kind of like an egg roll. Set aside.
Cut up cabbage leftovers and an onion. Put them in a pot with 48 oz. crushed tomatoes, 1/4 tsp. sour salt/citric acid (known in Israel as “melach limon”), 1/2 c. sugar, and water (you’ll want it to be high enough to cover the stuffed cabbage rolls).
Bring the sauce to a boil and taste. Lay in the rolls and let simmer for 1.5 hours.